Self-Sufficiency in Style
recipe
lemon pudding
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Self-Sufficiency in Style recipe lemon pudding
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We grow lemons in a conservatory. They are far juicier and tastier than anything you can buy in the supermarket. This is a favourite way of using them. A recipe that makes the best of good quality lemons. Most of the ingredients are produced on the small-holding. |
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Serves Four Delicious hot or cold |
2 oz Butter Grated rind and 3 tablespoons of fresh juice 4 oz Granulated Sugar 2 eggs - separated 2 oz Self-raising Flour 9 fluid
oz Milk
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Place butter, sugar and lemon rind in a large bowl. Whisk until pale and
soft. Add the egg yolks and flour and beat well. Stir in the milk and lemon juice. Whisk the egg whites until stiff and then fold into the lemon mixture. Pour into a buttered oven-proof dish and stand the dish in a shallow tin of water. Cook in the oven at 200 degrees C (400 degrees F or gas mark 6) for about 45 minutes. The top should be set and spongy to the touch with a custard-like layer underneath. |
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| You can return to the Diary to find a little more about growing Lemons in a temperate climate. | |
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"homemade food from the kitchen" of the fascinatingly named Hangman's Cottage, just to the south of Misery Corner. |
