Lemon Puddings with Granny Smith Apple Compote

Serving Size: 6
Total Time:

The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavor.


  • 2.25 cup heavy cream
  • kosher salt
  • 0.5 cup freshly squeezed lemon juice
  • 2 tsp finely grated lemon zest
  • 0.67 cup sugar
  1. MAKE THE PUDDING In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with a wooden spoon, until hot and the sugar is dissolved, about 5 minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and a generous pinch of salt. Pour the pudding into six 5- to 6-ounce glasses or ramekins; cover tightly with plastic wrap. Refrigerate the puddings until well-chilled and set, at least 6 hours or overnight.


  • 1 tsp finely grated orange zest
  • 2 tsp freshly squeezed lemon juice
  • 1 Tbsp Calvados or apple brandy
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 Tbsp fresh orange juice
  • 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
  • 1 Tbsp water
  • 0.5 cup sugar
  • salt
  1. MEANWHILE, MAKE THE COMPOTE In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling the pan until the sugar dissolves, about 3 minutes. Continue to cook, brushing down the side of the pan with a wet pastry brush, until an amber caramel forms, 3 to 5 minutes. Add the apples, orange juice and the vanilla bean and seeds; the caramel will harden, but it will melt again. Cook over moderate heat, stirring occasionally, until the apples are crisp-tender and coated in a light caramel, about 8 minutes; discard the vanilla bean. Stir in the Calvados, lemon juice, orange zest and a pinch of salt. Let cool completely, then refrigerate until chilled.
  2. Serve the puddings topped with the apple compote.

Make Ahead: The puddings and compote can be refrigerated for up to 2 days.

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Recipe Credit: Curtis Stone
Image Credit: Amy Neunsinger