3 eggs, size 3 (medium)
1 tbsp self-raising flour
2 2/3 oz castor (fine) sugar
7/8 cup milk
2 large lemons (3 small)
1 pinch of salt
1 tbsp icing (confectioners) sugar
1 butter for greasing
Directions
Separate the eggs. Sift the flour. Fine grate most of rind off the
lemons and extract juice.
Beat the yolks with the caster (fine grain) sugar until light, pale
and creamy. Whisk the milk, flour, lemon juice and rind into the egg
yolk mix.
In another bowl whisk the egg whites with the salt, adding the icing
sugar gradually (I sieve it through a tea strainer). Continue to
whisk until stiff but not dry (important!). Fold into the lemon
mixture.
Grease a deep 1 litre ovenproof dish (I use a 2 lb non-stick bread
tin). Pour the mixture into it. Stand the dish in a shallow pan of
cold water (about 1/4 to 1/2 inch ) and bake in a moderate oven at
180C/350F/gas mark 4 for 1 hour (check after 50 minutes and see if
top is becoming dark brown - if so remove).
Note: This pudding has a light spongy top with lemon sauce
underneath. It is quite tart - the way I love it ~ but I suppose
those of the sweet tooth may want to add more sugar or put less rind
in.
Time: 1.5 hours. Source: Mrs Beeton's cookery and household
management.
Servings: 4 servings
Lemon Delicious Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far back into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are some clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a few documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans used many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for a surge in manuscripts on food, the majority of which still exist in academic collections. For the decades that followed, the powerful and wealthy competed to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it was during the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were in great demand, mostly as a result of more people being able to read, people having increased free time and having more money. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Lemon Delicious Pudding recipe.
