ciao tutti…. It’s Saturday and doesn’t that word have a wondrous sound to it.
Beautiful thin-skinned Meyer lemons are festooning trees in local gardens and the little Cellar Rat’s thoughts turn to LEMON DELICIOUS, that unpretentious but utterly delicious pudding from days when the wood stove produced amazing roast dinners and no-one would think of wasting that precious heat so something as simple as this would go in. No worrying about hard to find ingredients – these were the staple of any country kitchen.
My recipe is STEPHANIE ALEXANDER’S but I’m sure you have one handed down from a grandmother or great-aunt.
LEMON DELICOUS PUDDING – Stephanie Alexander
You need: 180° 1 litre oven proof dish + larger dish for bath
• 60 g butter
• 2 lemons
• 1 cup sugar
• 3 eggs
• 3 tablespoons SR flour
• 1 ½ cups milk
Cream butter, sugar, zest and egg yolks.
Add flour and milk, scraping down sides, then blend in juice.
In separate bowl whip egg whites until quite firm then gently fold through lemon mixture.
Pour into buttered dish (enamel is excellent). Stand dish in larger baking dish and pour hot water to come halfway up the sides to create a ‘bain marie’ or water bath.
Bake approx. 1 hour. Top will be nicely brown and set to the touch. Cool and enjoy with some pouring cream + scoop vanilla ice-cream.
buon appetito…. buona cucina!