Tuesday, September 17, 2013

The Kitchen Series- Lemon Delicious Pudding


Welcome to another of the Kitchen Series. With the changing of the seasons and our ongoing commitment to seasonal slow food, we have been revisiting our beloved cookbooks of late. I've been watching River cottage reruns, dreaming of my future orchard and vegetable garden {how l would love a cooking/gardening class with Hugh Fearnley-Whittingstall}, reading up on the Cook's Companion and Jamie at Home and being mindful of produce. Eating seasonally and from our garden sometimes means organising a menu with what's available, what ingredients are in the pantry and an idea of the time that it's going to take to cook. Having a thermomix defiantly helps me make evening meals that l would find hard to pull off with my two munchkins at the moment. This recipe isn't one of them though anyone who needs a fast dessert can do this, you just need the ingredients. We have a big bowl of lemons sitting on the bench and we're having a cold snap in the weather. And that calls for lemon delicious pudding with cream in our household. This recipe is one of Stephanie Alexander's {you can find out about her here} and it's an oldie but a goodie. We ate it after a Roast Cauliflower and pearly barley salad my mate Laura made that was delicious {I'll give you a recipe for this too, Nom Nom}. Remember to link up your recipe blog posts and share with your readers so we can get a foodie community happening here on Tuesday's, help share the foodie love.


Prep time 10 mins/ Cook time 30 mins/ Total time 40 mins

Ingredients
2 lemons
60g butter
1 ½ cups of caster sugar
3 eggs, separated
3 tbsp of self raising flour
1 ½ cups of milk


How to make
  1. Preheat oven to 180 degrees and butter a 1 litre ovenproof basin or serving dish. 
  2. Zest 1 of the lemons and juice both. 
  3. In a food processor, cream butter with zest and sugar, then add egg yolks. 
  4. Add flour and milk alternately to make a smooth batter. Scrape  down mixture from sides of bowl and blend in lemon juice. 
  5. Transfer to a clean bowl. Whisk egg whites until creamy and firm and fold gently into the batter. Pour batter into prepared basin. 
  6. Cooking requires a water bath in the oven. Meaning you need to stand basin in a baking dish and pour in hot water to come halfway up sides of the basin.
  7. Bake for 1 hour. Allow to cook a little before serving. Best served with double cream or pouring cream.

How to make in Thermomix
  1. Place butter and caster sugar in TM bowl and process for 20 seconds on speed 4.
  2. Add in lemon juice, egg yolks, flour and milk and process for 20 seconds on speed 6. You might need to scrape the bottom of the bowl and just make sure you’ve got the butter and sugar mixture with your lemon mixture, mix for another 8-10 seconds. 
  3. In a clean bowl whisk your egg whites. I use my kitchen aid for this part as l don’t have a second TM bowl. It takes about a minute or two until soft peaks form. {you could do this in the thermomix if you wish you will need to transfer the batter to a bowl, wash and dry the TM bowl and then proceed to whisking the egg whites}. Gently combine the lemon mixture with the egg whites.
  4. Pour into a greased oven dish {I use a glass casserole dish usually}, in a water bath and bake for an hour in a 180 degree oven until it’s starting to get golden on top.
  5. Be mindful to keep an eye on the pudding once it gets colour on top take it out of the oven. If you over bake it you will lose the lemon custard on the bottom which makes the dish really. Serve with cream.
* photos sourced from here and here.

The Roast Cauliflower and Pearl Barley Salad
Here's a simple salad idea for a quick meal {would be great alongside Spring lamb and a side of warmed greens}.
Roast Cauliflower with a drizzle of olive oil in the oven at 180 degrees until golden. Cook 1 cup of pearl barley per the instructions on the pack in a pot with chicken or vegetable stock, drain and set aside. Chop finely 2 tbsp of dill, flat leaf parsley & a little mint and roughly chop a small handful of almonds. Mix all ingredients into a bowl with a little olive oil lemon juice, seasoning to taste and serve. You could also make a dressing with a little Dijon or Wholegrain mustard and olive oil. Oh Yum!



Now for the Kitchen Series Link Up:
All you need to do is link up your blog post and share your recipes and we will be on our way. Thanks everyone for your recent link ups I've made some of them and they have been amazing. Become a member of the blog or shoot me an email at poppyfoxathome@gmail.com and over on Instagram @thepoppyfox linking up using hashtag #pfthekitchenseries for all your foodie inspiration. For those interested we are offering free ad space, ad swaps for businesses/ blogs who are interested in collaboration, giveaways or guest blogging, and ads are also available for purchase at a reduced rate for the next two months to celebrate the start of The Kitchen Series, if interested please contact me at poppyfoxathome@gmail.com.
For Tuesday's in the Kitchen archives {go here} and for The Kitchen Series archives {go here}. I'm planning on making chunk choc cookies, stewed apple and beetroot chocolate brownies this afternoon & tomorrow if I can carve out enough time. 
Have a great week lovelies. 




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