It’s been a busy week in the Camp Hill kitchen. I have had lots of unexpected guests and on Tuesday, I was casting around, looking at what was left in the fridge and cupboard that could feed six on short notice. One thing I did have was a grove of lemons. It’s like that with seasonal produce isn’t it? At the end of summer, you can’t get a locally grown lemon for love nor money but at the end of a literally fruitful winter, I had gifted lemons coming at me in all directions.
I decided to use to the last gasp of winter chill as an excuse to make Lemon Delicious puddings for dessert. I have always made Lemon Delicious in the microwave, straight out of the Woman’s Weekly Microwave Cookbook. Now I know most of you would have had one of these books and most of you also would have long ago donated it to an op shop. I know, because every time I visit an op shop, microwave oven cookbooks line the shelves. Sure, it’s full of naff recipes from the early 80’s but it also has a section on steamed puddings (perfect for the microwave) and one on making lollies and jams. Anything that involves sugar or butter is prone to seizing, burning or sticking in a saucepan but you will rarely have a problem when you make sweets in a microwave. I recommend the Butterscotch Brazils and commend you to hunt out the Woman’s Weekly version and re-house it in your own bookshelf. They don’t even print it anymore so it’s a collector’s item!
Anyway, back to the Lemon Delicious. On this occasion, I did not make it in the microwave as I was already using the the oven. Instead, I looked to Donna Hay’s Modern Classics 2 and made this simple recipe that could be popped into the oven whilst we were eating our meal. The result is a cross between a souffle and a self saucing pudding.
- 40g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon finely grated lemon rind
- 2 eggs, separated
- 3 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1/3 cup lemon juice
- 1 cup milk
- Preheat oven to 180c
- Use electric mixer to combine butter and sugar in a bowl until pale
- Add lemon rind and eggs yolks and beat until smooth
- Sift in flour and baking powder and combine
- Add lemon juice and milk and beat until smooth
- In a separate bowl, whisk egg whites until stiff peaks form
- Gently fold egg whites into lemon mixture
- Grease 4 large ramekins or tea cups ( 1.5 cup capacity) and fill with lemon mixture
- Place ramekins in a baking tray and add hot water half way up the side of ramekins
- Bake to 20 – 25 minutes or until risen and golden
Makes 4 puddings (though I stretched it to 6)
- Donna suggests 2 tablespoons of flour but I prefer 3 to 4 so they are a little more cake like
- Serve dusted with icing sugar is you like. This would suit some cold pouring cream as a foil against the tangy lemon but I had none to hand so we demolished them as is.