How to Make a Magic Pudding - "Lemon Delicious" | David Salomon | Skillshare

How to Make a Magic Pudding - "Lemon Delicious"

David Salomon, Zest For Life

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6 Lessons (11m)
    • 1. Introduction

      0:34
    • 2. Choose Fresh Lemons

      0:43
    • 3. Equipment and Ingredients

      0:34
    • 4. Method

      5:37
    • 5. Preparing to serve

      1:30
    • 6. Adventures of Bunyip Bluegum

      1:44

About This Class

This class shows you how to make this delightfully sweet, tangy dessert called "Lemon Delicious Pudding" or simply "Lemon Delicious". I say "magic" because of the way the tangy custard sauce separates from the cake layer on top during baking. Children love it!

The class makes reference to another Magic Pudding that has been loved by children for nearly a century and that's the classic Australian Children's Book first published in 1918. It has been reprinted many times most notably in recent times by the New York Review Children's Collection and as an animated feature released in 2000.

12 October is "Pudding Day" but hey why wait till then for your very own magic pudding.

Transcripts

1. Introduction: Hi, Welcome to had to make a magic pudding. I'm David Salomon, and today I'm going to show you how to make lemon delicious a beautiful, old fashioned, tangy, scrumptious putting so called magic because of the way the creamy custody layer tangy lemon on the bottom separates out from the souffle cakey layer on top. Lovely on got to be confused with the whimsical Aussie Children's book by the same nine, but more of that later. Right now, let's get cooking. 2. Choose Fresh Lemons: even now, I live just five kilometers from our central businesses to here in Adelaide, South Australia, where I will keep chickens. We've got to every day we get to beautiful fresh eggs and you can see the lime tree she wants to get way. And we've got our lemon tree and a veggie garden in the back of the house. And, uh, you've got lots of projects, and it's really great to have those fresh things to guys tried into your cooking. Of course, you don't need to have your lemon tree to Michael Lemon Delicious where you get from with your tree or from the greengrocers. Pick a couple of nice big juicy ones and enjoy making lemon delicious. 3. Equipment and Ingredients: I'm using these ramic un's there about couple Mahaffey. You need two mixing bowls, one for the cake better and one for whisking the egg whites. I'm using a hand rotary mixer electric One will do Justus well, a find greater to get exist from the lemons, and especially for mixing. I'm using Australian measurements. Check the project area for conversions. We need 125 grams of butter. We need to limits three eggs, 1.5 cups of sugar, a cup and 1/2 of milk, half a cup of self rising flour. 4. Method: turn on the oven 190 degrees Celsius. I'm going to put the battering near to melt and, well, that's happening. I'm going to zest and juice the limits, and I'm going to exist. Them just using a fine, greater to get exist. A lot of flavor. Here is where the scene comes from. The recipe calls for two tablespoons of lemon zest and 1/3 of a cup of lemon. Choose so now that I've got the zest from the limits, I'll go ahead and juice them first. Cut them in half and extract the juice we've existed and juice the lemons. The batter should be melting. Use some of the melted butter to grease the ramekins or, if you prefer, you could use just one souffle dish or putting dish instead of the replicants are like the individual serves. There's enough mixture here to do six Ram Akins, but I really need for serves. So what I do is use an extra large bowl to take the surplus that could be shared for those who want seconds. The bottom guys you know, mixing ball zest is in there. I'm going to add the sugar. It's the sugar next, we're going to separate the eggs and add the yolks to the batter. Try not to break the yolks. The Weitzel whisk much more easily. If they don't have any Jochen them. I'll keep my own chickens and always have fresh eggs. Fresh eggs are very easy to work with. Down makes the better so that everything gets well incorporated. The butter insist sugar intake eggs all come together into quite a stiff batter. Next thing is to whisk the egg wides. I'm using an old fashioned hand Rhodri beaters. Here, you can use electric bidders. Justus. Well, it takes just 30 seconds to whisk the egg. What, using this method? Yours. My very remembering that the fresher the eggs, the quicker this will happen. So down gator, add the lemon juice and the flower and the milk first for the flower. We're going to mix in the flair to the better, using a spatula or a spoon. It incorporates quite easily. Um, take your time on back. Sure, everything's incorporated. Well, there's time to add the lemon shoes, and I'm going to switch over to a whiskey because, uh, the juice is very, very liquid. While the batter is not so. Mixing is much easier now with the whisk, and likewise, when we had the milk, everything comes together. You can see how it blends. Now we're going to add the whisked egg watch to the batter. Here's a technique that makes it much easier. Whether you're working with a thin or thick batter, take maybe 1/3 or a couple of spoonfuls off it quiets and mix that through. First, it'll tend to A rate will break up the batter, making it easier to add the rest. And you tend to keep a better loft off the egg wads when they're all incorporated together . It's much easier just we had a little bit first and then add the bulk of it night her own. Use a folding action so that you don't break up the fluffy nous of the egg watts. That's what's going to give out Sue Flight cake. It's lot texture. Next, place the ramic ins or putting ball into a baking pan. We're going to use this as a water bath. It's one of the secrets that makes the source separate out from the cake in this recipe, and it also makes the ramekins much easier the handle in placing them in the oven. Distribute the batter equally amongst the ramic un's leave a little bit of room at the top . For them to expand. The egg whites will cause the Mr To rise and then the surplus. Of course, guys, into your reminding bar. I'm going to slide out another wreck part way, and placed the baking tray in the oven before putting in the boiling water. It's much safer that way now. I'll be right back. I've got some boiling water and I'm going to half fill the biking. Try with boiling water and very carefully move that into the other. So there we have it. Siri set the timer for 30 minutes. We'll be back to see you shortly. 5. Preparing to serve: the time is just wrong. About five minutes go had looked need a little bit longer. I like to wait till they're just starting to getting a touch of gold on the top, I reckon. Done about now. Beautiful said they're out of the oven. The fooling cooked. Just going to take him out of the water bath. Now on. Let them cool for well, half a Now maybe now you can serve them war. Were you convicted? Cool rot down. So just get the better of this hot water bath. They It would be right. Yeah. The last thing we want to do is just to finish him off. Put them on the plate, dress them. I've got some maraschino Cherries just to give an accent of color. You know, we're raid against the yellow with the golden lemony color and a little bit of icing sugar or confectioner's sugar sprinkled over the top will finish them off nicely. So there it is. A magic pudding. Lemon. Delicious. Make your own Papa photo in the gallery. See? There 6. Adventures of Bunyip Bluegum: now back to that other magic putting the one I mentioned in the introduction. What's that all about? Well, it's a whimsical Aussie Children's book written by Norman. Lindsay is an artist and an author, and it was written in about 1919 to settle an argument that he was having with his friend about where the Children preferred stories about fairies or stories about food and fighting . And this book was the result. In a quickly became an Australian classic, it's about to celebrate its Centenary of publishing in 2018. Described by Philip Pullman, notable British author, as the funniest Children's book ever written, it was made into an animated film in 2000 with a stellar Australian cast. Sam Neill played Sam sawn off Geoffrey Rush is banging Blue gun Hugo weaving as Bill Barnicle, Jack Thompson as bungle Tiny collect his big blue bunk Blue Gum and John Cleese is Albert the Magic pudding. It's lots of fun. After a long period of being out of print outside of Australia, it's now been republished by the New York Review Children's Collection, so you can find it in both the book and the DVD version at various bookstores. October the 12th was declared putting day during the 90 year celebration. So what I do like a magic pudding and have your very iron putting die next April 12. This is diving Salomon. Thanks for watching, and I'll see you in another video.