Friday, September 17, 2010

Lemon Sponge Puddings

As I have mentioned before we have hens.
We acquired three new ones (a mother and her two chicks) during winter and now the days are getting longer they have started to lay.
We get three eggs a day and although our old hen, ‘Goldie’ does not lay, she helps scratch over the garden and will let me feed her by hand.
I don’t have the heart to get rid of her as she has served us well in the past and is like an old friend.
I think I am going to have to start giving the eggs away as I can’t keep up with the supply.

Last week when I arrived at work there in the door way was another bag of lemons from my friend Tanya. Well actually her hubby dropped them off but you know what I mean.
So with the abundance of eggs as well, I was in the kitchen making, Lemon Honey, Sticky Lemon Slice, Crunchy Lemon Muffins, and this recipe for pudding.
It can be made in separate dishes to serve four or one larger dish.

Lemon Sponge Puddings

50 grams butter
Juice and farted rind of 2 lemons
2 eggs
¾ cup of sugar ( ½ and ¼ )
¼ cup flour
¾ cup milk

Grease well, 4 ramekins or a small baking dish.
Melt the butter.
Separate the egg yolks from the whites
Peel the lemon rind from the lemons with a potato peeler making sure you just get the skin and not the pith.
Juice the lemons.
Add the butter, lemon rind, lemon juice, egg yolks, the first ½ cup measure of sugar and the flour in a processor.
Process until the rind is finely chopped.
Add the milk and mix again.

(If you don't have a processor grate the lemon rind finely and then beat all the above ingredients together. )

Beat the egg whites in a clean separate bowl and when they are stiff beat in the ¼ cup measure of sugar.
Fold the lemon mixture into the egg whites and pour evenly in to the ramekins or the baking dish.
Stand the puddings in a roasting dish of hot water to come ¾ of the way up the sides of the dishes.
Bake in the oven at 180ÂșC for about 40 minutes.
Watch it carefully from about 30 minutes as it will burn quickly (as in this picture)
The top will be a light soufflé and the base a lemon sauce. However if you over cook this the lemon sauce will cook away or be more like a liquid.
Serve warm as the top will settle as it cools, with whipped cream if you like, but just as nice on its own.

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