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Recipe for :

Lemon Pudding

This recipe has been reproduced with the kind permission of Genevieve McGough. Genevieve is a chef in Auckland New Zealand with fifteen years experience in professional cookery. She has her own web site called Genevieve’s Cuisine where every dish is created by her.

When asked what was her inspiration for the web site and why her food writing differs from others, this is what Genevieve had to say:

"I have spent many hours myself searching the internet for recipe ideas and became tired of wading through hundreds of recipes on huge sites just to find one worth printing. I thought to myself why can’t every recipe be worth printing after all it isn’t the volume of recipes that give you a good culinary site, it’s the quality. The other factor I thought was missing was food photography. When chefs look through cookbooks for inspiration, they often only look at the pictures. This can be enough to inspire a new dish all by itself. If you can’t see the food you can’t imagine it.

I endeavoured to fill a gap by learning photography and to write about food leaving out everything I dislike about other food writers recipes."

To read more and obtain more recipes visit Genevieve’s Cuisine <click here>

This recipe is an old favourite of my family and one of the first desserts I learned to make as a child. Almost a soufflé in its light airy texture I hope it becomes a favourite of yours as well.

Ingredients

3 eggs separated
A pinch of salt
1 cup of milk
1 cup of sugar
2 tablespoons of plain flour
1 tablespoon of melted butter
1/4 cup of fresh lemon juice

Method

  • Preheat the oven to 180°C or 360°F
  • Grease a 5 cup ceramic casserole dish with butter and set aside.
  • Whisk the egg yolks with the salt and half the sugar until they are pale yellow and tripled in volume.
  • Beat in the flour, melted butter, remaining sugar, milk and the lemon juice.
  • Whisk the egg whites separately until they form stiff peaks and fold gently though the yolk mixture.
  • Pour the mixture into the casserole dish then sit the casserole dish in a deep tray with around 1 inch of boiling water in it.
  • Bake in the oven for 15 - 20 minutes.
  • This dish can be served hot or cold. You can also use smaller dariole moulds but don’t forget to sit them in the water, in the oven - they take a little less time to cook. Serve with lashings of sweetened whipped cream.

Serves 6

Genevieve McGough

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