I have another sweet one for this week's Easy Peasy Dinner Winners(go take a look at some of the other delish recipes), and it's another one of the impossible sort again.....sort of. It's a self saucing pudding and it's called
LEMON SURPRISE PUDDING
Another old favourite, this mixture separates as it cooks, ending up as a light sponge on top of a lemon flavoured sauce.
100gr/4oz caster sugar (I use either rapadura or raw organic or a mixture of both)
grated rind and juice of 1 lemon
2 eggs, separated
150ml/5 fl oz milk (I use whatever milk I have on hand. Even rice milk)
25gr/1oz plain flour
|The mixture looks quite lumpy when you put it into the dish|
1. Cream butter with 25gr/1oz of the sugar, then beat in the lemon rind and juice, egg yolks, milk, flour and the remaining sugar.
2. Whisk egg whites until stiff, then fold into the lemon mixture. It is quite runny here.
|I may have over cooked it a tad!|
3. Pour the mixture into a lightly greased, 600ml/1 pint ovenproof dish. Stand the dish in a roasting tin which is large enough to hold the ovenproof dish and pour 2.5cm/1in of boiling water into the tin.
4. Bake for about 40 minutes at 190C/375F/Gas Mark 5, until risen and golden brown.
Serve immediately. (Although I'm rather partial to it cold!)
It's really yummy on it's own or with a dollop of cream or spoonful of ice cream.
Recipe taken from a really old favourite vegetarian cookbook of mine called
Guild Publishing London
Hunger is the best sauce in the world. ~ Cervantes