When B made that amazing looking chicken, it made me HUNGRY, and then got me thinking about the traditional Aussie roast. A Sunday roast here, would most likely be chicken or lamb, but was mostly chicken in our family. Not that we were all that traditional, but I think of Lemon Delicious as the classic dessert to go with a roast chook.
It is the kind of dessert that you can usually make without having to go to the shop, especially if you have a lemon tree. Joy.
Here is what you need…
Lemons, caster (superfine) sugar, milk, self-raising flour, eggs and butter. Cream to serve, and also a dusting of icing sugar… if you remember to use it. Spoiler alert… I didn’t.
I used a food processor to blend the butter, sugar and lemon zest until it was pale in colour. Then I added the egg yolks one by one, continuing to blend. Then I alternated adding in the milk and flour to make a smooth batter. And finally, the lemon juice.
In another bowl I set the egg beater on to the egg whites, until they held a firm peak. Then folded them through the batter.
Then I spooned the mix in to ramekins.
They went in to a pre-heated oven, in a pan that has water half way up the sides of the ramekins. And baked until they are a golden colour, and no longer jiggle when you move them.
Juuuuuuuust right. The cream balances their sweetness beautifully.
The top is like a souffle, and then the base is a gooey pudding, and pretty much as just the name says… delicious.
Over to you B.
1 cup caster (superfine) sugar
90g (3oz) butter
2 lemons, zest and juice only
3 eggs, separated
1 cup self-raising flour
2 cups milk
To serve : Dusting of icing sugar and a dollop of cream
Preheat oven to 350F/180C.
Cream the sugar, butter and lemon rind until pale, this can be done by hand with a wooden spoon or in a food processor. Add the egg yolks one by one, beating well after each. Add the milk and flour alternately, in small amounts, beating as you go, until a smooth batter forms.
In a separate bowl, beat the eggs with a pinch of salt. When the whites form stiff peaks they are ready to be folded in to the batter until just combined.
Divide the mixture in to buttered ramekins, depending on the size, there is around 7 cups of mixture. You should be able to fill around 8 ramekins. Or, if you want, you could use one larger buttered oven dish.
Place your ramekins in a baking pan and fill the pan with water to half way up the level of the mixture.
Bake for 35-40 minutes or until puffed and golden. If you give the ramekin a jiggle and there is movement, leave it in a little longer.