Old Recipe for a Classic Dessert | Lemon & Pineapple Delicious

In this video I share two classic desserts, using really old recipes: Lemon Delicious Pudding and Pineapple Delicious Pudding. These timeless recipes are not only delicious but also quick and simple to make, using mainly pantry ingredients.

They are served cold with lashings of cream. The batter magically separates during cooking, and you're left with a light sponge layer with a zingy custard sauce underneath.

Follow along with me step-by-step as I show you how to recreate these old-fashioned favourites in your own kitchen.

Pineapple Delicious Pudding:

Ingredients:
1/4 cup self-raising flour (add 1/2 teaspoon baking powder if using plain flour)
1/2 cup castor sugar
2 large eggs, separated
1/2 cup milk
Zest and juice of 1 lemon or lime
440g tin of crushed pineapple

Instructions:
Preheat oven to 190°C (convection, no fan).
Sift self-raising flour (or plain flour with baking powder) into a bowl, then stir in castor sugar. Set aside.
Beat egg whites until soft peaks form.
In another bowl, mix egg yolks, milk, lemon/lime zest, lemon/lime juice, and crushed pineapple.
Add the wet mixture to the dry ingredients and stir until well combined.
Gently fold in the beaten egg whites.
Grease a 26cm tin and place it inside another tin. Pour the mixture into the tin.
Carefully pour warm water around the tin, almost to the top.
Bake for 20 minutes, then reduce heat to 160°C (convection, no fan) and bake for a further 25 minutes.
Once cooled, refrigerate until cold.
Serve cold with lashings of cream.


Lemon Delicious Pudding:

Ingredients:
3 lemons (juice and zest)
3 tbsp (43g) soft butter
1 1/2 cups milk
3 large eggs, separated
1 cup + 2 tbsp castor sugar
5 tbsp self-raising flour (or plain flour with 3/4 tsp baking powder)

Instructions:

Preheat oven to 190°C (no fan).
Cream together softened butter and 1 cup + 2 tbsp castor sugar.
Mix in egg yolks and a little milk until thoroughly combined.
Sift in self-raising flour (or plain flour with baking powder) and mix until smooth.
Add remaining milk, lemon rind, and lemon juice.
Gently fold in beaten egg whites.
Grease a tin and pour the mixture in.
Place the tin inside another tin and pour warm water around it, almost to the top.
Bake for 20 minutes, then reduce heat to 150°C (no fan) and bake for a further 25 minutes.
Once cooled, refrigerate until cold.
Serve cold with lashings of cream.

‪@leescooking‬

00:00 Introduction
00:33 Pineapple Delicious
02:42 Lemon Delicious
05:54 Plating Up

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