Since the “what are you cooking” thread sounds so good all the time, i Thought it might be nice to have a place to swap recipes. We made this awesome lemon mooselike pudding last night. So delicious. Its rather old so its in imperial mostly.
Lemon pudding
Pre heat Oven 170’c, 325’F, gass mark 3
Cooking time 45mins
4 oz (113g) sugar
2 oz (50g) butter/marg
1 table spoon boiling water
2 oz (50g) plain flour
Juice + grated rind of 1 lemon
2 eggs (separated)
8 fl oz (225ml)of milk
Cream the butter + sugar adding the water to make it workable.
Stir in flour + lemon juice + rind
(Separately) whisk egg yolks + milk and add to butter mixture a little at a time
(Separately) beat egg whites until stiff and then fold into mixture
Pour into 2pint/1ltr buttered pie dish and stand in a half filled roasting tin of warm water.
Bake for 45mins
Try not to eat it all at once
Sounds like a fab idea @Green_Eyed_Girl. Once I get my recipe folder out of storage, I can put some on here. All our recipes are modified from the ones they are based on, so they aren’t quite the same as where we got them from. xx
For topping:
4 oz (100g) butter/marg
6 oz (175g) wholemeal flour
4 oz (100g) cheddar cheese
2 oz (50g) mixed nuts, chopped
2tbsp seeds (we like pumpkin)
Base:
1 1/2 lb (675g) Mixed root veg (parsnips, potato, squash, carrots, swede etc)
1 large onion
2 oz (50g) butter/marg
1 oz (50g) wholemeal flour
8 oz (225g) tomatoes (tinned is fine)
1/2 pt (300ml) veg stock
1/4 pt (142ml) milk
Seasoning/herbs to taste
Rub butter into flour until it forms crubs
Add cheese +nuts +seeds
Chop veg, then melt butter in a large saucepan and fry off onion.
Add veg and cook over gentle heat for 10min
Stir in flour then add remaning ingredients for base
Bring to boil, reduce heat, cover and simmer for about 15min until veg tender
Transfer to oven dish (needs to be deep, has a tendency to bubble over)
Press crumble topping over veg and bake at 190’c (375’F/gas mark 5) for 1/2 hr until golden
Excellent with sausages yes i know this defeats the point slightly
I am loving this dessert but I had an accident with the last one I made like this… managed to slop the steam-bath water all over my be-stockinged feet as I took it out of the oven. Sat with feet in basins of cold water for a few hours after… sob…
I hope to get over this trauma eventually to have another go.
Here’s a cold lemony treat for a warm day. Comes across as posh when it’s really really easy to make. Can be made several hours in advance so it’s great for entertaining.
Lemon Syllabub - makes 4
Ingredients
100ml white dessert wine (a sweet one works best)
1 lemon, juiced and top layer of zest peeled off like an apple
75g sugar
300ml real double cream (not Elmlea)
Method
In a small pan, warm the lemon juice/zest, sugar, and wine over a medium heat, stirring until sugar dissolves.
Simmer the thin lemon-syrup for a minute.
Leave to cool then remove zest. Save zest for decoration.
In a bowl, whisk cream and lemon-syrup by hand. It should only take a few mins and be at a very soft peak stage.
Spoon into tumblers or cocktail glasses. Decorate with saved lemon zest. Chill for a few hours before serving.
I like to serve this with homemade shortbread hearts or fingers on the side.
Cracking cornish fairing recipe we use. Make the best fairings, kind of vaguely like a ginger nut but can be many different flavours. Making them with citrus zest is also great. Such nice biscuits
@Green_Eyed_Girl i’m not a veggie, but we will easily do 2-3 days a week without veg as our kids love veggies…and Cranks stuff has always been awesome…I think I probably had our first Cranks cookbook in the early 1990s when I was a teen…and its been a staple in our kitchen ever since… We’ve made their crumble a lot…so can highly recommend!
We’ve got one of their old books thats falling to pieces slightly from overuse. its a cracking recepie though.
chocolate puddle pudding
kind of self saucing sponge. Best pudding ever in my opinion. If you like chocolate. This is for you
Pudding ingredients-
2 heaped tablespoons of coacoa
4 ounces of self raising flour
4 ounces of dark brown sugar
4 ounces of margarine
2 eggs
Sauce ingredients -
3 heaped table spoons of dark brown sugar
3 heaped table spoons of coacoa
3/4 of a pint boiling water
Topping - demerara sugar
Methord-
-Set the oven to 177’C/350’F
-grease a 2 pint shallow dish (or whatever looks about right, deep is good)
place all pudding ingredients in a bowl and beat untill glossy
-pour this into the greased dish
-for sauce, mix sugar and cocoa together in a separate bowl. Blend until sandy in texture.
-then pour in the 3/4 pint of boiling water and mix untill solids are well dissolved.
-pour arround the pudding mixture in the dish
-place in centre of oven for 35-40 minets until the sponge springs back when pressed or a skewer comes out clean. (Should smell exactly like melted chocolate when done)
-sprinkle with demerara (optional)
Nb. I add an extra heaped tabke spoon of coacoa to this recepie for both the sauce and pudding mix. Because i really like chocolate.
This has the potential to bubble over, so we tend to put a tray under it in the oven.