If there’s one thing that’s around at the moment, it’s lemons. Neighbour’s tree is PROLIFIC this year which means that I have a lemon centrepiece a go-go, not to mention G&T’s and at the end of most meals I can turn out this classic: a Lemon Delicious Pudding. This recipe belongs to a hero of mine, Stephanie Alexander. It comes out of her bible – The Cooks Companion and this is what I use and love. It’s the perfect dessert for me, lemony and sweet, with lashings of cream, spongy with a good crust and then down the very bottom: lemony buttery custardy goodness. This is the perfect time of the year to whip this up. Do it, you won’t regret it.
Stephanie Alexander’s Lemon Delicious Pudding
2 lemons (I used 4 because the home-grown ones have a lot of skin and little juice
60 grams butter
1.5 cups castor sugar
3 eggs (separated)
1.5 cups milk
3 tablespoons self-raising flour
Into a food processor whack in the zest of the lemons with the sugar and butter to cream.
Then add the egg yolks in and blitz again. Then add in the milk & flour alternatively to get a smooth mixture.
Whisk the egg whites until firm and fold into the lemon mixture.
Pour into a greased and buttered pudding dish. Stand the pudding dish into a larger roasting pan (or something similar) with water poured in around the two until it is half way up the sides of the pudding basin (a bain-marie if you will). Bake for 1 hour in 180 degree oven.
I serve with thickened cream (and ice cream if feeling greedy). Children will demolish this, and adults will be delighted. And why wouldn’t you be?
What do you do with an excess of lemons?
I’m going to be away and offline for the next week – back next Tuesday 20th August. I’m sure you can keep yourselves busy with SEVEN years of posts to catch up on in here somewhere not to mention hours of Over the Back Fence podcasts to listen to. See you next Tuesday…make a lemon delicious pudding will ya? I’ll be checking in to make sure you did!