Baked Lemon Pudding with BC Blueberry Compote

Baked Lemon Pudding With BC Blueberry Compote

BC Ag in the Classroom Chef Randle


Lemon Pudding:

  • 3/4 cup BC Butter, melted
  • 1 cup Sugar, granulated
  • 3 BC Eggs
  • 2 Lemons
  • 1 tsp Pure Lemon Extract
  • 1/3 cup All Purpose Flour
  • 1 cup BC Milk
  • Pinch Sea Salt
  • Boiling Water
  • Powdered Sugar for serving

BC Blueberry Compote:

  • 2 cups BC Blueberries, frozen
  • 1/4 cup Water
  • 3/4 cup Sugar, Granulated
  • 1 tsp Vanilla



Lemon Pudding:

  1. Preheat oven to 400 F.
  2. Place melted BC butter into a large mixing bowl.
  3. Whisk in 3/4 cup (180ml) sugar until combined.
  4. Separate eggs and incorporate the BC egg yolks to the mixing bowl and stir.
  5. Add the zest of 1 lemon, juice of two lemons, and the pure lemon extract. Stir in BC Milk.
  6. Gently mix in the flour and salt.
  7. In separate bowl, whip egg whites until frothy. Add remaining 1/4 cup of sugar and beat until stiff peaks form.
  8. Gently fold whipped BC egg whites into the mixture in two batches.
  9. Portion mixture into ungreased ramekins until almost full.
  10. Place filled ramekins into a casserole dish or roasting pan and place into the oven.
  11. Carefully pour boiling water into the pan until half-way up the ramekins.
  12. Bake for 20 – 25 minutes or until tops are golden brown.
  13. Use canning tongs to safely remove ramekins from the water bath* and generously dust with powdered sugar.
  14. Serve warm with BC blueberry compote.

BC Blueberry Compote:

  1. Combine all ingredients into a sauce pot.
  2. Bring to a boil and reduce by half. About 8 – 10 minutes.
  3. Serve warm.

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