Happy Weekend my lovelies!
Yesterday I spent my afternoon basking in the sun in a park in Brooklyn, picnicking with some absolutely lovely people. I can't think of a better way to spend such a gorgeous, sunny afternoon.
As it happens, several people at the picnic asked for the recipe for the dessert I brought, which, incidentally, looked like this:
Heavenly, right? I know. I'm awesome.
It's a pudding, but in the British sense of the word, which means that under that lovely, crusty top it is a creamy colour and has a consistency somewhere between sponge cake and flan. Difficult to describe if you've never had it, but very, very tasty. And since I just spent a few minutes typing up the recipe to send to one of my fellow picnickers, I thought I'd share it with you all as well!
Lemon Surprise Pudding
1/2 cup caster (superfine) sugar *
1/2 cup self raising flour **
1/4 cup butter
1 1/4 cups milk
2 eggs, separated
Grated rind and juice of 2 lemons
1. Preheat oven to 375°F (190°C, Gas 5). Use a little butter to grease a 5 cup (.5 litre, 2 pint) baking dish.
2. Beat the lemon rind, butter and sugar in a bowl until pale and fluffy. Add the egg yolks and flour and beat together well. Gradually whisk in the lemon juice, then milk (the mixture will curdle, but this is supposed to happen).
3. Fold the egg whites lightly into the lemon mixture using a metal spoon, then pour into the prepared baking dish.
4. Place the dish in a roasting pan and pour in hot water to come halfway up the side of the dish. Bake for 45 minutes until golden. Serve immediately.
NOTES & HINTS:
* Superfine sugar is NOT confectioner sugar, it is granulated sugar that is ground, well, superfinely. I only had a little left so I went halfsies with regular granulated sugar and it didn't pose a problem. If you use regular, just spend a little extra time beating together with the butter & lemon rind.
** If you don't have self-raising flour, you can just add 1/2 tsp baking powder at the same time as the flour.
I used an electric juicer to juice my lemon which gives a LOT of juice, so when it came time to fold in the egg whites my mixture was very liquid and the heavy egg whites weren't blending with the batter. I ended up using the electric mixer on low to beat them in, just for a few seconds. Didn't seem to cause any problems.
Finally, it took my pudding about an hour to bake, versus 45 minutes, which may be because, as I said, the mixture was really liquid. Either way, just go by the colour on top. When it's nice and golden brown, it's ready.
And there you have it! I've got a whole slew of Food Porn on my harddrive just waiting to be shared (chicken & snow peas, several pizzas, and my first attempt at homemade ravioli, just to name a few), but I'll save those for another time.
Perhaps I should just turn this into a food blog and call it a day. But then, where would I go to bitch about stupid people on the subway, or my love life (if, you know, I ever happen to develop one)?
Yup, better to keep it as it is--and much like my diet--a little bit of everything.