Lemon Deluscious
Our husbands are away Autocross racing
My daughter in Law has come over
To share dinner and a film
We sit cosy in the family room
On tonight’s menu
The film
Julie and Julia
So…
It seems fitting we eat heartily
My Irish Stew
Followed by a luscious
Lemon Delicious Pudding
We eat,watch, talk, laugh
It is a terrific night…
… as usual
Deni’s Lemon Deluscious Pudding – Gluten and Dairy free
Nuttelex – 1 Tablespoon (a dairy free spread found in the dairy cabinet)
Sugar castor – ¾ cup (I keep mine in the canister with Vanilla pods Mm yum)
SR Flour – 2 Tablespoons (Gluten free – make sure they are level spoons)
Lemon – 3 juiced + rind grated from 2 ( I like a strong lemony taste)
Eggs – 2 Separated (I only ever use large Free Range)
beat yolks in a small bowl
whisk whites in metal bowl
to stiff consistency
Milk soy – Cups 1 ¼
Method
Cream Nuttelex with Castor Sugar until smooth and pale
Add Flour – fold in carefully
Add lemon rind and juice whilst slowly stirring
Add milk and beaten egg yolks and fold in
Add a small amount of whisked egg white – fold in
Now add this mixture to the metal bowl containing remaining egg whites
Carefully fold all ingredients together but not until smooth
If the mixture is a runny batter with small floats of egg white
It is just right
Tranfer to a greased oven proof dish to bake
Stand dish in a water bath or Bain Marie
That is an oven proof dish with hot water added
The water bath maintains an even gentle heat in the dish
It allows the pudding to separate and cook slowly…
Place the whole thing into a moderate oven
Bake until golden brown and firm on top
This light fluffy crust covers a yellow lemony sauce
For a family feast I double the ingredients
Warning there is never enough to go around!
Enjoy…
Traditional Recipe adapted by Denise Stanford
Words and Pictures © Denise Stanford 2010
Within the Vine 
hmmmmmm. Yum!