A TRIB­UTE TO THE LATE AN­THONY BOUR­DAIN

WHEN IT COMES TO WIN­TER CULI­NARY COM­FORT, THE PROOF IS IN THE PUD­DING

Life & Style Weekend - - WELCOME - WORDS: CAROLINE JONES

LEMON DE­LI­CIOUS PUD­DING Serves: 8-10 IN­GRE­DI­ENTS

120g un­salted but­ter, slightly soft­ened

225g caster sugar

Grated zest of 2 lemons 1½ tsp vanilla ex­tract

¼ tsp salt

4 eggs, sep­a­rated, room tem­per­a­ture

75g self-rais­ing flour

500ml full-cream milk, room tem­per­a­ture

Juice of 3 lemons (125ml) Ic­ing sugar, to dust

METHOD

Pre­heat oven to 160C. Grease a 2L ca­pac­ity pud­ding dish or 8 x 250ml ramekins with but­ter and place in a high-sided roast­ing pan. In a mix­ing bowl, beat to­gether the but­ter, sugar, lemon zest, vanilla ex­tract and salt un­til pale and creamy. Add the egg yolks, one at a time, beat­ing well af­ter each ad­di­tion. Re­duce the mixer speed to low and mix through the flour fol­lowed by the milk, scrap­ing down the bowl at in­ter­vals. Add the lemon juice and mix again to com­bine — don’t be alarmed if it looks a lit­tle cur­dled. In a clean mix­ing bowl, whisk the egg whites to soft peaks. Add half the egg white to the lemon mix­ture and gen­tly fold to in­cor­po­rate. Add the re­main­ing egg white and con­tinue to fold through un­til just com­bined. Evenly spoon into your but­tered pud­ding dish and place in the oven. Care­fully pour enough boil­ing wa­ter into the roast­ing pan to come half­way up the side of your pud­ding mould or ramekins. Bake for 20-45 mins (de­pend­ing on the size of your dish) un­til the pud­ding is springy to touch and start­ing to turn a golden colour. Re­move from the oven, dust with ic­ing sugar and serve with whipped cream or vanilla bean ice cream.

EYE FOO

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