Friday, 25 May 2007

Lemon Pudding and Roses


I have been rather preoccupied with other matters over here at Le Chateau so blogging has rather fallen by the wayside. I know that not one single solitary soul out there believes I have anything other than a life of riley so protesting otherwise is pointless.

Yesterday I had to rouse the in-house chef (His Lordship) from his afternoon slumber in the warm sun. 'Get your apron on pronto darling' I said or something very similar from what I can recall. I always opt for 'pudding duty' for I believe that this is the most important course which constitutes a fine meal and His Lordship disagrees so we end up agreeing to disagree. Well my citron dessert was unfairly (in my opinion) given a rather humble position on the table but it seems it was relished and much enjoyed by the guests last night. I know all this because His Lordship loftily informed me of the praise and it has quietly amused me this morning.

I am waiting for 2b's exam results today and this afternoon we have an appointment with the Lycée to discuss his future so I'm very very tense not to put too fine a point on it. Will I be congratulating or commiserating by this evening ?

I keep pottering in the sunshine admiring the many various flowers in the garden trying to instill some semblance of calm, some serenity even. But it's no good, apart from flinging myself into the pool perhaps for a quick short sharp shock I'm feeling rather anxious.

So today instead of waxing lyrical about my life down here in the South of France I am posting one of my very favourite lemon pud recipes taken straight from Jamie Oliver. It is simple; foolproof and is guaranteed to melt most men's hearts. It is also one of 2b's favourites along with chocolate cake. I had better cook both today.

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LOVELY LEMON PUD
SERVES 4

55g butter 115g sugar grated rind and juice of 1 lemon 2 large eggs, separated 55g self raising flour 285ml milk

Preheat the oven to 200°c/400°F/gas mark 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest to the mixture. Mix well but don't over-mix. Pour into a buttered dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 Min's until the top is set and spongy and its a lovely golden colour.

I love this hot or cold with cream or ice cream too, seriously naughty !!

16 comments:

ChrisH said...

Oh I wondered where you were, Sally. Chin up, we'll all be wishing you and 2b the best. And the lemon pudding sounds divine.

Un Peu Loufoque said...

Yam Yam as my dear children would say in true French style. fret not dearest if worst comes to worst I shall insist Chief patissier finds him a suitable opeening in the world of Gallettes.

Fingers crossed and put on your best lippy .I am sure 2B will win through.

bradan said...

Pudding sounds wonderful, will try it at le weekend. Hope all goes well with exam results.

Suffolkmum said...

What a great recipe, will give it a go this weekend. Yes I still think you have the life of Riley, but will grudgingly allow you to have your off days. Hope the amxiety is over by now.

Bluestocking Mum said...

The pud sounds wonderful-will try it next week when our children off for half term.

Hope it goes ok at Lycee

warm wishes
x

countrymousie said...

Well the pudding sounds divine - but as it contains eggs, milk and flour its a killer for me!!
We do indeed think you live the life of riley - isnt that grand car a Riley - but only in a very envious sort of way. A bit like an Air Hostess - sounds glam but bloody hard work. Doors to manual and all that - fingers crossed for 2b. Forecast even more dire for weekend now with heavy rain and high winds - the only steamers here will be clothes drying in front of the aga by the sound of things - speak soon.love mousie

Cait O'Connor said...

Lovely rose photo.
I will try the recipe.Thank you. Hope all goes well.
Caitx

Inthemud said...

Lemon Pudding sounds good, I'll copy recipe down and try over weekend.

Hope the exam results are good! Fingers x'd for you.

muddyboots said...

lovely pud recipe, nice rose too, l know how busy you really are!

Exmoorjane said...

Have been catching up with your blogs - deeply a treat.... Though won't be making lemon pud yetawhile....feeling a bit sick, truth to tell, as James did some cooking today and I have been forcefed cheesy nibbles (rather heavy on the garlic butter and cheese); gingersnap biscuits and some kind of weird Greek yoghurt, grape and brown sugar confection. Groan.
Love that lavender......stunning pic. jxxxx

Posie Rosie said...

Oh I am going to enjoy that cake, thank you.It sounds really yummy. Good to catch up.

Frances said...

Hello from New York, and many thanks for your supportive comments!
Today was busy, a very good connection made with a new customer.
But exhaustion just around the corner.
The rose is superb. A neighbor on my street has a beautiful brownstone house, with a bit of a garden in the front. This time of year the roses come forth. Coral and reds of many hues. Lovely and a treat just to walk past them.
Gosh, I have already lost my concentration.
No matter (think that is a Beckett quote) I will just wish you pleasant day.
xo

Frances said...

Hello again Sally.
Got the thread back.
What is self-rising flour? If I add baking powder/soda to basic flour would it be the same ingredient? Your lemon pud has got me wanting to give it a try.
xo

Sally's Chateau said...

Adding a touch of baking powder to plain flour if you cannot obtain self raising will be just fine. Don't worry if the bottom is soft, this is the delicious lemon sauce. Mine tend to turn out slightly different every time!

Blossomcottage said...

Oh I know how hard you work believe me!! I have had a studio full of Germans visiting the Wedding I did the flowers and photographs for, they are the parents of the bride and he was run over by a car six weeks ago and is in a wheelchair!, there is a complete language barrier and for five days we have been on nodding terms! Today they are to leave and thought they would go about 4.30pm and I have someone else coming at 5.30pm. I did in the end get them to understand they would have to go by lunch time!!

Blossom ( Pud sound great )

Greg Crowhurst said...

I will get Tumnbling to make this for me as a treat - he is a great baker and cook! Thanks for the recipe....