• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

LA BELLA VITA

The Art of Italian Living

  • Home
  • About Me
  • Recipes
  • Culinary Tours

February 15, 2020 By Deborah Dal Fovo Leave a Comment

PROOF IN THE PUDDING
MAGIC LEMON PUDDING {GLUTEN AND DAIRY FREE RECIPE}

magic lemon pudding on blue plate

Once in a blue moon, I come across a recipe that surprises me. This Magic Lemon Pudding is one of those. When my food writing mentor and friend, Tori Ritchie, posted a genius recipe for Lemon Meringue Pudding on her blog, I was intrigued. She found it in her mother’s recipe box and it was an oldie-but-goodie dessert that her family enjoyed for decades. Not only did the vintage recipe’s name pique my curiosity (after all, who doesn’t love the taste and textures of lemon meringue pie), but the easy, breezy one-bowl batter that magically transforms in the oven into a multi-layer dessert with silky lemon curd layer and spongy cake topping made my mouth water. I had to try it—only there was a slight problem. The recipe called for milk and flour in addition to Meyer lemons, sugar, and eggs. I’ve been avoiding gluten and dairy for health concerns and this recipe was theoretically a no-no. But I’ve always hated the word “no” and was determined to have my pudding and eat it too. So, into kitchen I went to try and adapt the recipe to be both gluten-free and dairy-free.

magic lemon pudding testing

Developing recipes is like playing mad scientist. You add a little of this, less of that, a pinch of something else until—presto, you get it right. The alchemist in me loves to fiddle with recipes because I never know what will happen along the way. That’s exactly how this went. After posting a photo of my first test pudding on Instagram, I got a comment from a woman saying it was her favorite childhood dessert too—only her mother’s English recipe was called Lemon Delicious. Hmmmm, I thought, let me investigate this further. After some research, I found an (almost) identical baked lemon pudding recipe that was popular in Britain and Australia decades ago but also contained butter. The recipe plot just thickened! What at first glance seemed to be an easy adaptation suddenly turned into a whole other pudding—I had just gone down the recipe writing rabbit hole ; )

magic lemon pudding batter

Like the Rolling Stone’s song “I can’t get no satisfaction”, gluten-free recipe adaptations seldom taste or behave like their wheat-containing predecessors. Especially in baking, where the gluten in wheat flour thickens and binds ingredients in a way non-wheat flours don’t. For that reason, a thickening agent like tapioca, potato flour, or cornstarch is added to gluten-free flour. Then there’s the substititution of the milk. I’ve tried many non-dairy plant-based milks like almond, coconut, and cashew but don’t get the same satisfaction (there’s that “s” word again) that cows’ milk gives me—with the happy exception of oat milk. Oat milk’s creamy consistency and neutral flavor makes it more similar to cows’ milk than nut milk, without adding extra flavor. I also chose oat flour to sub in for the wheat flour to keep the taste uniform and because I find it performs well in gluten-free baking.

magic lemon pudding bain-marie

The beauty of this Magic Lemon Pudding is that the batter is quick and easy to whip up in one bowl before pouring into a single baking dish or individual ramekins. That means less clean up (don’t we all love that?). First, I beat my egg whites in a squeaky-clean mixing bowl until light and fluffy then slide them into a smaller bowl while I use the same, unwashed mixing bowl to mix the other ingredients before gently folding the egg whites back in. This gives the batter its airiness, which—when baked in a bain-marie—causes it to rise like a cake and (I suspect) magically separate into layers. Beating the egg yolks with cornstarch and sugar until creamy before adding the zest, lemon juice, oat milk, and oat flour separately insures that each ingredient blends smoothly for a lump-free pudding. It’s worthwhile to use Meyer lemons—a hybrid of citron and mandarin orange—whose golden skin adds beautiful color and sweet juices a delicate lemon flavor without the tartness.

magic lemon pudding close up

After all my testing, the proof was (literally) in the pudding. Just like Goldilocks, I tested—and tasted—each variation of the original recipe. One was too soft, one too stiff, another too lumpy, until finally—one was just right! The batter made with oat milk, oat flour, and cornstarch separated beautifully into a golden lid of spongy soufflé-like cake that, when pierced with a spoon, revealed a luscious lemony pudding beneath—just like the original recipe. I’m not sure how it happens but it’s so magical that I’m calling my gluten-free and dairy-free recipe: Magic Lemon Pudding. If you’re a lemon lover like me, this recipe will become a favorite of yours too!


GLUTEN-FREE & DAIRY FREE
MAGIC LEMON PUDDING

Created by Deborah Dal Fovo on February 7, 2020

magic pudding on blue plate 2 I renamed this recipe Magic Lemon Pudding because the easy breezy, one-bowl batter magically transforms in the oven into a multi-layer dessert with silky lemon curd layer and souffle-like cake topping. My gluten-free and dairy-free recipe is adapted from Tori Ritchie’s Tuesday Recipe for Lemon Meringue Pudding. ©2020 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 15m
  • Cook Time: 40m
  • Serves: 6
  • Category: Baked Goods, Baking, Dairy Free, Desserts - Dolci, Gluten Free, Recipes

Ingredients

  • Unsalted butter, for greasing baking dish/es
  • 3 large eggs, at room temperature
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 3/4 cup/150 g granulated white or cane sugar
  • Grated zest of 1 Meyer lemon (regular lemon can be substituted)
  • 1/3 cup/80 ml Meyer or regular lemon juice
  • 1 cup/240 ml gluten-free oat milk, at room temperature
  • 1/4 cup/25 g gluten-free oat flour
  • Powdered sugar to garnish (optional)

Instructions

  1. Preheat oven to 350°F/180°C. Bring a kettle of water to boil.
  2. Grease an 8-inch glass baking dish (or six 1-cup ramekins) with butter. Select a larger baking dish or roasting pan that the baking dish/ramekins will comfortably fit into with space around to create a bain-marie.
  3. Separate the eggs and place egg whites and a pinch of salt into the clean, dry bowl of a stand mixer with whisk attachment. Beat egg whites on medium speed until thick and frothy then increase speed and beat until they hold stiff (but not dry) peaks. Using a spatula, scrape the mounted egg whites into a separate bowl and set aside.
  4. Place the egg yolks and cornstarch in the mixer bowl (without washing it or the whisk attachment) and beat briefly until smooth. With the machine running, add the sugar in increments and beat until mixture is pale and creamy.
  5. Add the zest and lemon juice and mix to combine then pour in the oat milk and mix well.
  6. Add the oat flour and beat briefly until smoothly incorporated without overworking.
  7. Using a rubber spatula, gently fold one-third of the egg whites into the lemon batter. Add another third of the egg whites, incorporating well without deflating batter, then fold in remaining whites until batter is smooth and airy.
  8. Pour batter into greased baking dish/es and place in the larger pan. Position pan in the center of oven rack and carefully pour boiling water from the kettle into outer pan until it comes about halfway up the sides of inner dish/es. Bake until golden brown on top, 35 to 40 minutes. Let cool slightly, then spoon the pudding into dessert bowls, dust with powdered sugar, and serve warm.
Source: Deborah Dal Fovo
  • Print

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Baking, Dairy Free, Desserts - Dolci, Gluten Free, Recipes

DON’T MISS A POST!

Get posts/recipes by email.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

Menu:

  • Home
  • About Me
  • Recipes
  • Culinary Tours

Most recent Instagrams:

Italian “Polpette di Lesso” ~ or meatballs mad Italian “Polpette di Lesso” ~ or meatballs made with boiled meats instead of raw ~ are an ingeniously way to repurpose meats leftover from homemade broth making that are usually discarded. I prepared these flattened meatballs with the boiled chicken and beef from the broth I made for my recent Classic Italian Soups class. Chopped finely and mixed with mashed boiled potato, bread, milk and bound with egg and Parmigiano, the meatballs/patties are formed, coated in breadcrumbs and fried until deep golden and crisp on the outside and soft and savory on the inside. Served as is or to dip in a zesty tomato sauce, these are often served with a pre-dinner glass of wine or ~ as per their origin during lean times ~ a poor man’s protein-rich second course. 

Italians are famous for “l’arte di arrangiarsi” (the art of making do) and know how to stretch ingredients to produce multiple meals. It’s an art that was born out of necessity and perfected by savvy, creative cooks 💚. 

See the procedure in my IG Stories/Highlights.

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#polpette#meatballs#polpettedilesso#italiansdoeatbetter#recycle#leftovers
Started 2021 on a healthy note by teaching my “C Started 2021 on a healthy note by teaching my “Classic Italian Soups” class yesterday online. That left me with not one, but three delicious and nutritious soups* to savor all week. Talk about a health win-win. In Italy, a popular rhyme goes: "per campare quanta vuoi, zuppa prima e zuppa poi”, meaning if you want to live a long life, eat soup first and again later. I agree and especially when made with homemade broth (that contains lots of miraculous nutrients), organic vegetables, and Parmigiana Reggiano (an Italian superfood). So, give your body the love it deserves ~ in a bowl and eaten with a spoon 🥣. 

Make some homemade Italian soup this week and stay safe and healthy! 💚

*soups from my class seen here are: minestrone di verdure, pasta e ceci, and stracciatella.

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#soup#zuppa#italiansoups#eatyoursoup#zuppeitaliane#foodislove
I’m “pazza per pizza” (crazy for pizza 🤪) I’m “pazza per pizza” (crazy for pizza 🤪) and thrilled to host my 3rd “Neapolitan Pizza at Home” online cooking class on Saturday, January 23 ❤️. It’s one of my most popular classes and I get great satisfaction seeing photos (and thank you notes) of my students’ results in the days and weeks following class. They simply can’t believe it is so doable to get authentic pizzeria quality results at home. All it takes are basic ingredients (you provide those), good recipes (I provide these), and lots of pizza-making insider knowledge and skills (I teach you these). 

So...if you’re crazy for pizza, join me on Jan. 23 and learn how to turn your home kitchen into an Italian pizzeria 🇮🇹👌🍕. 
Link in bio for details and tickets. 

https://www.eventbrite.com/o/italian-chef-inc-30242848340

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#onlinecookingclasses#italiancookingclass#pizza#pizzeria#pizzaiolo#neapolitanpizza#pizzamargherita#pizzarecipe#reels#cookingvideo#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#nytcooking
Join me this Sunday, January 17 for my online cook Join me this Sunday, January 17 for my online cooking class “Classic Italian Soups” when I will teach you how to make 3 iconic zuppe italiane to nurture your body + soul all winter long.
🥣
First on the menu is Minestrone di Verdure, the “big” pot of mixed vegetable soup that is a rich cornucopia of colors, flavors, textures and delicious + nutritious one-pot wonder of goodness. Minestrone changes with seasonal vegetable offerings and is very versatile with additions of rice, pasta, and day-old bread. Never boring, it’s the one soup recipe you should have in your cold weather cooking repertoire. 
🥣
There are more beloved soups on the class menu, as well as homemade broth making tips, so click on the link in bio to participate and I’ll show you how to cook up some Italian this winter 💚. See you on Sunday!

https://www.eventbrite.com/o/italian-chef-inc-30242848340

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#soup#soupmaking#recipes#zuppe#minestrone#vegetablesoup#vegetarian#vegan#eatyourvegetables#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#eater#learntocook#healthyliving
Soup’s on🥣! Join me on Sunday, January 17 for Soup’s on🥣! Join me on Sunday, January 17 for my online cooking class “Classic Italian Soups” when we will cook up 3 beloved Zuppe Italiane that are absolute musts in your winter cooking repertoire. These comforting classics are healthy, hearty, and nutrient rich with variations that stretch into multiple meals and all #vegetarian friendly. 

Start 2021 on a clean, conscious-eating path with delicious and nutritious classic Italian soups that are just what the doctor (and mamma) ordered : ).

Tap the link in my bio for more info and to reserve your spot https://www.eventbrite.com/o/italian-chef-inc-30242848340

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#soup#itsliandoups#classicitaliancooking#soupson#zuppeitaliane#yum
Happy New Cooking Classes! I’m excited to get b Happy New Cooking Classes!

I’m excited to get back into the kitchen after a brief yet restful holiday break and have added lots of delicious online classes to my winter calendar, including all time favorites and brand new topics. 

The winter season kicks off with next Sunday’s “Classic Italian Soups” class on Jan. 17 to warm your hearts and souls during the chilly months. From there it’s pizza, pasta, new Italian Sunday Suppers (home cooked family dinners), Italian Carnevale Sweets (chiacchiere + tortelli oh my!), and a Romantic Valentine’s Day Dinner to romance your special someone (or yourself!). 

Hope you will join me and, as always, I look forward to cooking with you. Tap the link in my bio to see all classes and reserve your spot: https://www.eventbrite.com/o/italian-chef-inc-30242848340

❤️ from my kitchen to yours,
Deborah

#italianchef#italiancooking#italianfood#cookitalian#cookingclass#italyincalifornia#deborahcooks#deborahsitaliankitchen#food#foodandwine#food52#nytimescooking#bonappetit#marthastewart#lacucinaitalianausa#homecooking#onlinecookingclasses#onlineclasses#italiancookingclass
Follow on Instagram

Stay Connected:

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • YouTube

© 2016-2020 Deborah Dal Fovo, La Bella Vita - The Art of Italian Living. All rights reserved.