Irish Independent - Weekend Magazine - - Recipes -

You can buy ed­i­ble dec­o­ra­tions, top­pers and su­gar craft from spe­cial­ist bak­ing stores Serves 10


1l dou­ble cream 4 le­mons, zested 150g brown su­gar 5g cin­na­mon

40g corn­flour Forthe fig jam 500ml orange juice 500g dried figs


1. Place the cream, lemon zest, su­gar and cin­na­mon in a pot and bring to the boil. Mix the corn­flour with a lit­tle bit of wa­ter (40ml) to make a loose paste, add to the boil­ing mix­ture and whisk well. Take off the heat and strain im­me­di­ately (it will set quite quickly). Pour into glasses and place in the fridge to cool.

2. To make the fig jam, place both the orange juice and figs in a pot and bring to a low boil. Con­tinue to cook un­til the figs start to break apart. Place the whole mix­ture in a blender and blitz un­til smooth. Place a thin layer of fig jam on top ofy­our lemon pud­ding once cool. Serve­with a dec­o­ra­tion on top.

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