DH is an insulin-dependent diabetic. This means that he needs to know exactly how much carbohydrate is in whatever I feed him, so that he can inject a suitable amount of insulin. However, because there’s a maximum amount of insulin he can have at any one time, there’s also a maximum amount of carbohydrate he can eat at a single meal. All of which means that sweet desserts don’t go over so well in our house, because by the time he’s eaten his main course, there just isn’t enough insulin left for dessert 🙁
The upshot is that I don’t make desserts very often. Either he has none at all, or else he ends up with a teaspoonful, which is worse than nothing because it’s inevitably delicious and he can’t have any more. AND, I end up eating virtually a whole pudding single-handed (or with minor help from Kipper) which isn’t the healthiest option for me, either.
BUT, I really really fancied a pudding. Something hot from the oven. Gooey and satisfying… I wondered about magic lemon pudding – one of my Mum’s classics – because the whipped egg whites give a lot of volume without adding any carbs, so I thought he might get a decent sized portion that way. Alas no. The flour, sugar and milk between them added up to over 30g carbs per portion – that’s about the same as a pizza or a medium jacket potato! Back to the drawing board.
I played around with a few ideas, but the easiest way to reduce the carbs, ultimately, was just to slash the amount of sugar in the recipe. I cut the amount by about 40%, crossed my fingers and hoped for the best. The end result? A perfect magic lemon pudding! The texture wasn’t noticeably affected, and the flavour was great – it didn’t taste ‘unsweet’ and the tangy lemon gave it a delightful freshness. Best of all, DH was able to have a sensible portion. Yums all round.
Kipper was a big help in making this. She is getting to be a dab hand at creaming fat and sugar, and in addition, the dish it was baked it was exceptionally well greased 🙂
Oh, in case you’ve never come across magic lemon pudding before, and are wondering what’s ‘magic’ about it – the batter separates during cooking so you get a light, lemony sponge on top, and a luscious sauce underneath. Magic.
Makes 4 servings.
Magic lemon pudding – lower sugar version
You will need:
55g margarine or butter
50g golden caster sugar (or use white sugar)
Rind and juice of a lemon
What to do:
Preheat the oven to 180C.
Liberally grease the base and sides of a baking dish with capacity of at least 1 litre.
Cream the fat and sugar till fluffy. Separate the eggs and slowly add the yolks to the creamed mixture. Stir in the lemon rind and juice, and the flour, and mix well.
Add the milk, and whisk well to produce a batter. Set aside.
Whisk the egg whites until stiff peaks form. Fold into the batter and pour into the greased dish. Stand the dish in a baking tin and pour cold water around it. Put into the preheated oven and bake for 45 minutes (Reduce the heat to 170C after 15 minutes if the pudding is browning too quickly.)
Leave to stand for a few minutes before serving.