If You Always Do What You've Always Done...Then You'll Always Get What You Always Got

Saturday, 21 July 2012

Lemon Delicious

Not much was new today.  I decided not to run so that I could put away washing instead (exciting, huh).  I bashed my wrist so typing and just general movement is awkward (hello, delete).  I did get to see a niece and nephew and their parents (deep sigh of satisfaction...) and I went to the gym between morning students.  Thank goodness for new recipes.

Lemon delicious is something that takes me back to childhood and my grandparents.  My grandma made a beautiful lemon delicious.  I have made citrus delicious and sticky lemon pudding, but never before actual lemon delicious - this recipe is from the fruit cookbook I bought recently (also the source of fruit and cinnamon muffins, and date and cinnamon squares).

Preheat the oven to 180C; grease a 1.25L ovenproof ceramic dish.  (I found the oven was preheated before I'd got to the egg stage - maybe I was having a slow cooking day).

Using an electric beater, beat 60g unsalted butter, 3/4 cup (185g) sugar and 2 teaspoons finely grated lemon zest in a bowl until pale and fluffy.  Gradually add 3 egg yolks, beating well after each addition.  Fold in 1/4 cup self-raising flour and 3/4 cup milk alternately to make a smooth, thin batter.  Stir in 1/4 cup lemon juice (I had a super-juicy lemon, and just one provided more than enough juice).

Whisk 3 egg whites in a clean, dry bowl until firm peaks form.  With a large metal spoon, fold a third of the egg white into the batter to loosen (not sure what they mean by that).  Gently fold in the remaining egg white, being careful not to overmix.

Pour batter into the prepared dish and place in a large roasting tin.  Pour enough hot water into the tin to come a third of the way up the side of the dish.  Bake for 55 minutes (took an hour here) until the pudding has risen and the top is golden and firm to touch.  Leave for 5 minutes before serving.  Dust with icing sugar and serve with cream (or, you know, ice cream or quark if you have nothing else!).

My house now smells of lemon and baking and childhood.  Lovely.

Today's photo:

In December, I babysat my niece and we made biscuits.  We made some more today - except they were the end of a batch I made a couple of weeks ago and froze.  Defrost, heat oven, roll (tiny) bits into balls ("I did it! I did it!"), put on trays, bake for 10 minutes.  Take photo of finished product while it cools.  Eat biscuits, and pack some to take for later.

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