Upside Down Lemon, Maple and Vanilla Pudding with Lemon Maple Butter

Name: Upside Down Lemon, Maple and Vanilla Pudding with Lemon Maple Butter
Total time: 6000 s
Yield: Serves 8 servings
Cuisine: British
Ingredients: 3 medium lemons, thinly sliced into 1/4 cm thick rounds, pips removed; 165 ml maple syrup; 2 vanilla pod, halved lengthways, seed scraped and reserved with the pod; 225 g plain flour; 2 tsp baking powder; 1/2 tsp salt; 225 g unsalted butter, softened at room temperature, then cut into 2 cm cubes; 3 large eggs, plus 1 yolk; 225 g light soft brown sugar; 60 ml whole milk; 240 g creme fraiche, to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 40 minutes

Serves 8 servings

3medium lemons, thinly sliced into 1/4 cm thick rounds, pips removed
165 mlmaple syrup
2vanilla pod, halved lengthways, seed scraped and reserved with the pod
225 gplain flour
2 tspbaking powder
1/2 tspsalt
225 gunsalted butter, softened at room temperature, then cut into 2 cm cubes
3large eggs, plus 1 yolk
225 glight soft brown sugar
60 mlwhole milk
240 gcreme fraiche, to serve

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Steps

1 hour 40 minutes

1

Preheat the oven to 170ºC fan.
Line a baking dish about 30 cm x 20 cm in size with a piece of baking parchment large enough to cover the base and sides, with enough overhang to fold over the pudding as well.
2

Place a large, non-stick frying pan on a high heat and once very hot, char a third of the lemon slices on both sides - about 1 - 2 minutes per side. Continue in this way with the rest.
3

Put 120 ml of maple syrup and the scraped out vanilla pod in the base of your prepared baking dish. Top with the charred lemon slices, spreading out of so they cover the entire base, overlapping in place.
4

Sift the flour, baking powder and salt, softened butter, eggs, vanilla seeds, brown sugar, milk and the remaining 3 tbsp maple syrup into the bowl of a stand mixer, with the whisk attachment in place. Mix on medium speed for 2 minutes until combined.
The mixture will look as if it’s split a little with some smaller cubes of butter - but that’s ok.
5

Spoon the mixture into a piping bag, snipping the base, and pipe the mixture evenly on top of the lemons in the baking dish (piping the mixture ensures the lemons don’t move around too much).
6

Gently smooth over the mixture with the back of the spoon or spatula. Fold over the excess baking parchment to cover, then wrap the dish tightly in foil.
7

Place the baking dish in a larger roasting tin (roughly 40 x 28 cm). Pour enough boiling water into the tin to come 3 cm up the sides (about 1 litre).
8

Bake for 70 minutes, or until a toothpick inserted into the centre comes out clean.
9

Remove the foil, unwrap the top of the pudding and lift out the baking dish from the water. Set aside for 5 - 10 minutes before carefully inverting the whole thing on to a platter, removing the parchment paper to expose the lemons.
10

Toward the last 10 minutes of cooking, make the lemon maple butter.
Put the lemon juice and maple syrup into a small saucepan and bring to a simmer on a medium high heat. Cook for about 2 minutes, then turn the heat down to low and, when no longer simmering, gradually add the butter cubes a little at a time, whisking with each addition until incorporated.

Don’t let the mixture boil at all - you should be left with an emulsified sauce. Remove from the heat.
11

Drizzle the lemon maple butter all over the pudding and serve warm with the extra maple butter and creme fraiche alongside.
12

Enjoy…

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Santy Coy @chefsantycoy

on March 24, 2023 15:42

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!