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 !!