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Podcast: Recipe for the day
Episode:

Lemon Queen of puddings
Category: Arts
Duration: 00:11:07
Publish Date: 2018-04-26 12:13:46
Description: Lemon Queen of Puddings Queen of Puddings is so versatile you can make it with leftover cake (is there such a thing?) though it does need a lot of eggs. Traditionally made with breadcrumbs, but nicer with cake. You need 250 g - 300 g plain cake Butter an oven proof dish Crumble the cake into the dish You now need the zest and juice of a lemon Add the zest to the lemon juice and sprinkle all over the cake You need 5 eggs Separate 3 of the eggs and add to a jug along with 2 further eggs The whites of the 3 eggs are put into a clean bowl for the meringue So - just to be clear: In a jug you have 3 yolks PLUS 2 whole eggs!! (Diana is a bit slow sometimes) Now, make this up to 600 ml with milk and mix well Pour this over the cake crumble, mix well, press down and mix again Pop into an oven at 180ºC, 350ºF, Gas 4. for about 20 - 25 minutes After cooking, remove to allow it to cool, and as it cools spread over 5 generous tablespoons of Lemon Curd The topping is meringue For every egg white you use you need 55 g sugar - preferably caster sugar In all you need 165 g sugar Whisk Vigorously the egg whites to get firm peaks, then add a third of the sugar Then which more slowly and then add another third of your sugar Then fold in the last third of the sugar Spoon the meringue over the lemony cake and bake at 160ºC, 300ºF, Gas 2 - 3 about 20 to 25 minutes
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