Wednesday, August 5, 2009
With a name like ‘Lemon Delicious’ you know you’re in for a treat, especially if you’re a citrus fiend like I am. I just can’t get enough of the delicious lemons that are in season at the moment, and have been using them in lots of different sweet and savoury dishes. To me, winter is all about comfort food and this is a perfect recipe – simple enough to mix up in a food processor in a few minutes, but absolutely gorgeous, and a perfect way to show off all the lemons that are sitting in your fruit bowl.
The original recipe called for only lemon juice, not lemon zest but I love the flavour so I had to add it in. But that meant I couldn’t taste the orange very much so feel free to play around with it, depending on what you like. You could even add lime, or mandarin, or grapefruit zest and juice for something original and different!
You can eat this warm, when it’s light and fluffy on top and dense at the bottom, but I actually liked it cold, straight out of the fridge. It took on a very creamy consistency, sort of like custard, and it was just divine. So what are you waiting for, give this recipe a try on the weekend. It’s lemony, and delicious!
Lemon Delicious Pudding
Adapted from Donna Hay Magazine
• 90g butter, soft
• 1 ½ cups caster sugar
• 1 ½ cups milk
• 3 eggs
• ½ cup lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• ½ cup plain flour
• 1 teaspoon baking powder
• Icing sugar, for dusting
1. Preheat the oven to 180°C (355°F). Lightly grease 6 ramekins.
2. Place the butter, sugar, milk, eggs, lemon juice, zest, flour vanilla and baking powder in the bowl of a food processor. Process until smooth.
3. Pour into ramekins and bake for 50-60 minutes, or until golden. Dust with icing sugar to serve.