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 way back into history, in truth as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including many that are still in use today like thyme, fennel and asafoetida. Over the next few hundred years, the upper-class families of the West tried to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were at a premium. However, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Delicious Pudding recipe.
