On Thursday nights I have the privilege of facilitating a young adults biblestudy with church. We eat together, read together and pray together. Sometimes its at my house and I get to cook. Last Thursday was one of those occasions. We also have a big lemon tree with lots and lots of lemons at the moment … ‘Lemon Delicious’ seemed like a good idea for dessert. The recipe I followed was hand written by my dad, a copy of a recipe my grandma makes. I looked at her copy the other day. A very, very old and well used copy of the “Cookery Book” compiled by the Country Women’s Association was the genesis for this particular recipe. Her copy is falling apart and so illegible that she had written it out in her own hand on another piece of paper and slipped it into the book. This recipe is good … you would not want to lose it!
A note: I doubled the original recipe and I also used gluten-free flour as we have some coeliacs in our group. It was delicious!
2 cups caster sugar
2 tablespoons butter (30g)
2 heaped tablespoons flour
2 cup milk
2 lemons (juice and rind)
1. Preheat oven to 150˚C (a slow oven).
2. Beat the butter and sugar till well combined and paler in colour.
3. Use a fine grater to remove the lemon rind. Juice the lemon.
4. Separate the eggs, keeping the whites in a medium to large glass bowl. Set aside.
5. Add lemon juice and rind, egg yolks, flour and milk to the butter and sugar. Mix till combined. The mixture is will be quite runny.
6. Whisk the egg whites and add them to the main mixture gently to incorporate as much air as possible.
7. Grease a large casserole dish and pour the mixture in gently.
8. Bake for about 50 minutes or till pudding is golden. The mixture will cook a little like a self-saucing pudding, with the lemony sauce at the bottom and a cake-like pudding on top.
9. Enjoy with some vanilla ice cream or yoghurt!