Sunrise 19th June 2018
For the most part, I really like winter. Here in Hobart it brings the Dark MOFO festival, which always leaves me enriched emotionally but (happily) broke from concert fees. This year I saw one of my favourite German bands Einsturzende Neubauten again, Australian treasure Tim Minchin for the first time and the magnificent multimedia artist Laurie Anderson live in concert.
The chickens aren’t laying much and I miss the long days in the garden admittedly, but I like the short, crisply sunny days and love the smell of soup or hearty stews in the slow cooker (usually served with a robust winter garden salad) and although me and mine aren’t big on sweet things, we love the occasional winter pudding. Lemon Self-Saucing Pudding is one of the first things I ever baked on my own when I was very young, baked in an old Metters wood stove and supervised by my mother and grandmother. Over the years I’ve tweaked this recipe a lot, ensuring there’s a reasonable balance between the light and golden sponge to rich and luscious sauce, even adding little touches like very finely grated ginger to shift the flavour profile.
Having home grown lemons and limes has encouraged me to bring this beauty out again and I think this is something of a triumph in terms of flavour/texture balance. I hope you enjoy it ❤
Deb’s Lemon & Lime Self-Saucing Pudding
75g butter
1 scant cup of sugar
2 cups milk
¼ cup Self Raising flour
1-2 lemons (see note below)
2-3 limes (see note below)
3 eggs
Preheat an oven to 160-180 C (320-350 F). Cream the butter and sugar very thoroughly. In a clean large bowl, separate the egg whites and mix the yolks with the creamed butter and sugar.
Grate the lemon and lime rind, juice the fruit and add this to the batter. Add a little of the milk to the mix and once it’s well combined add the flour. Mix this through, ensuring there’s no lumps and gradually add the rest of the milk.
Beat the egg whites until they hold soft peaks and fold this carefully through the mixture.
Pour into a greased 6 cup soufflé dish and bake for 30 minutes or until the top is golden and the pudding has pulled away from the edge of the dish. If the top has browned but it seems like there’s too much liquid, leave the pudding in the oven (switched off) for another 10 minutes. Serve as is or with a dash of cream for extra richness.
NOTE: My family like very tart citrus flavours and less sugar, so I used 2 lemons and 3 small Tahitian limes to a scant cup of sugar in this recipe. Feel free to adjust to your taste! I also picked the fruit a few days ago, so they’d had a chance to relax a little and reach maximum juiciness.
Let me know if you try this and how it behaves for you. And as always, feel free to add or reduce sugar levels to suit your personal taste 🙂
Debra Manskey 