Tag Archives: dessert

Lemon Pudding

Today’s been a real duvet day.

Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day.  But it’s not to be. It’s cold, windy and very grey.  A day to be indoors messing around in the kitchen I think.  After a quick check to see what I had in the fridge all I could rustle up were some fresh lemons so a lemon pudding it would have to be.

Lemon Pudding
There is nothing fancy about this lemon pudding but it is deliciously moist and tangy and very light.  I used to make it at school so it uses the most basic of ingredients and is very simple to make.  It is a pudding of two layers – the top being a very light sponge and the bottom is a thick custard/mousse like consistency.

Simple and delicious!
Lemon PuddingI serve mine warm with pouring cream (because everything tastes better with cream – right?) but it would be just as good with ice cream or even just on its own.
Lemon Pudding
Enjoy!

Lemon Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemon Pudding

Ingredients

  • 90g butter (I used Flora margarine)
  • 115g castor sugar
  • Zest and juice from 2 lemons
  • 60g Self Raising flour
  • 2 large eggs, separated
  • 140ml milk (I used semi skimmed)

Instructions

  1. Preheat oven to 180° C (350° F).
  2. Lightly grease an 18cm ovenproof dish .
  3. Cream the butter, sugar and lemon zest until light and fluffy.
  4. Add the flour and beat until just incorporated.
  5. Add egg yolks, milk and lemon juice and mix thoroughly.
  6. Beat egg whites until stiff peaks. Fold into the creamed mixture.
  7. Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
  8. Pour enough water into the roasting tin until the base is covered by approx. 2cm of water.
  9. Bake in the oven until top is golden and springy to the touch.
http://mygoldenpear.com/2015/04/19/lemon-pudding/

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

CookBlogShare_zps90bcfc92

A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

and Honest Mum’s Tasty Tuesday linkup which is being hosted by Le Coin de Mel this week.

9VwhltV

Strawberry and Chocolate Meringue

So BritMums Live 2014, the UK’s biggest social media and bloggers conference has come and gone.  I originally had no intention of going but I was lucky enough to be one of the 6 finalists in the BiBs awards and decided to treat myself to a couple of days of ‘me’ time in London.  Sadly I didn’t go on to win the award but Lucy of Supergolden Bakes was a very well deserved winner.  If you haven’t already come across her blog then go and have a look – it’s gorgeous.  Thanks again to everybody who took the time to vote more me.  It was a very special experience.

The event itself was full of positive energy and was packed with energetic and passionate speakers, leaving me feeling completely reenergised about my blog and about life in general.  I love blogging but the one area I find the most difficult is building my social media presence.  I am just not  comfortable with the whole numbers game and find it hard to chase followers purely for the purpose of stats.  It was therefore such a delight to listen to the lovely Jaume Marin from the Costa Brava Tourism talk about building relationships between their brand and travel bloggers.  As a brand they believe not in the number of followers that you have but more in how you interact with your followers.  This just makes perfect sense to me and I applaud their passion and common sense attitude to working and promoting their brand as well as the bloggers they work with.  I left that session wishing I was a travel blogger 🙂

So what did I get out of my two days at BritMums Live apart from loads of good advice and meeting the lovely Lucy and Elizabeth?  The answer is simply a renewed confidence in myself and a desire to be more creative with my time.  It is not just about being a wife and a good Mum – it is about doing something for yourself,  something that you love and that makes you happy.

And on that note I leave you with an all time classic dessert of a simple but delicious Strawberry and Chocolate Meringue.  Perfect for summer entertaining.
Strawberry and Chocolate Meringue

Strawberry and Chocolate Meringue

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 - 10 portions

Strawberry and Chocolate Meringue

Ingredients

  • 3 egg whites (at room temperature)
  • 175g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 150g dark chocolate
  • 450ml double cream
  • 2 tblsp icing sugar
  • 350g fresh strawberries

Instructions

  1. Preheat your oven to 140°C (275°F) (Gas Mark 1).
  2. Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
  3. Whisk the egg whites until the soft peak stage.
  4. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
  5. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
  6. Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
  7. Using your template, pipe (10cm) lines until you have filled all three rectangles.
  8. Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
  9. When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
  10. Place in the fridge for about 10 minutes to harden.
  11. Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
  12. Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
  13. Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
  14. Place the plain meringue layer on top and spread with the remaining cream.
  15. Arrange the whole strawberries on top and drizzle over any remaining chocolate.
http://mygoldenpear.com/2014/06/26/strawberry-and-chocolate-meringue/

Strawberry and Chocolate Meringue SliceAnd here you have my two children giving their very own critique of this lovely dessert.  At one point it looks like my daughter has seen a ghost.  I do love them but then I’m their Mum 🙂

Enjoy!

I am submitting this dessert as my entry to the Rix – win a £100 Waitrose Competion.

I am also sharing this post over on Supergolden Bakes Cook, Blog, Share linky. I’m sure Lucy would love for you to come and join in.

I am also sending my post over to the lovely Vicki at Honest Mum for this week’s Tasty Tuesdays linky
Tasty Tuesdays on HonestMum.com
And last but not least over to A Mummy Too’s Recipe of the Week

Link up your recipe of the week

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Clementine and Lemon Sorbet

With temperatures soaring, our thoughts are on trying to keep cool.  Yesterday the kids asked for ice cream after school and they both bought a creamy vanilla ice cream covered in chocolate.  Delicious but not very refreshing.
Clementine and Lemon Sorbet
As clementines are currently in season and nothing beats the flavour of fruit in season I decided to make a refreshing clementine and lemon sorbet for their after school treat.
The verdict from the kids – ooh this is beautiful!!
Clementine and lemon sorbet 2
 
Clementine and Lemon Sorbet

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 litre

Ingredients

  • 15 clementines or oranges
  • 2 lemons
  • 500ml caster sugar (approx.)

Instructions

  1. Juice the oranges and lemons and remove any tough white bits of pith or any seeds from the juice.
  2. Measure the volume of the juice and add half that amount of caster sugar. I had 1 litre of juice and used 500 ml of sugar.
  3. Mix together and pour into your ice cream machine and churn until frozen.
  4. (Alternatively pour the mixture into a rectangular container and freeze. Once frozen, remove from the freezer and beat. Freeze again until completely set).
http://mygoldenpear.com/2012/05/29/clementine-and-lemon-sorbet/
 Clementine and Lemon Sorbet

Enjoy!

Caramel Sauce

There is nothing not to like about a creamy, deliciously sweet, golden caramel sauce.  I have to make mine in small batches because to leave it in the fridge is just asking for trouble.  Add a dash of sea salt to it and it is taken up to another level.  Is there anything to beat homemade caramel sauce drizzled over your favourite dessert?  Nope, I didn’t think so.

Is it difficult to make?  Not really, but you have to focus just on making the caramel sauce and nothing else as it can go wrong very quickly.  It can be very tempting to stand and stir while you watch over the sauce but don’t as it will crystallise and ruin the end result.  The other temptation is to stick your finger in to have a quick taste – please don’t.  I have a huge blister on my finger because I could not resist the temptation.  Liquid sugar is unbelievably hot and sticky.

Also, when you add the cream and butter it does tend to bubble up a bit so make sure your pan is deep enough to prevent it bubbling over.

 Caramel Sauce 2
If you have a spare 11 minutes – you have to give it a go.

Caramel Sauce

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 250ml

Caramel Sauce

A deliciously rich and creamy caramel sauce made in minutes.

Ingredients

  • 250g caster (superfine) sugar
  • 4 tblsps water
  • 150ml cream
  • 50g butter

Instructions

  1. Put the sugar and water into a heavy-based pan.
  2. Heat gently until all the sugar has dissolved.
  3. Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise. Once the caramel starts to colour, swirl the pan gently to ensure it does so evenly, but don't stir. The deeper the colour, the better the flavour - just don't burn it.
  4. Remove from the heat, and carefully stir in the cream and butter until well incorporated.
  5. If you are making salted caramel then add the sea salt together with the cream and butter.
  6. Leave to cool slightly and then transfer to a sterilised jar and keep refrigerated.
http://mygoldenpear.com/2012/05/23/caramel-sauce/

Try serving the caramel sauce over these cute little apple pies or over a bowl of homemade vanilla ice cream.
Store the caramel sauce in the refrigerator but if it becomes too thick then a quick 30 seconds in the microwave will bring it back to a pouring consistency.
Enjoy!

Spiced Poached Pears

These spiced poached pears are so simple and are packed with flavour.  They can be dressed up for a fancy dinner or served simply with a good vanilla ice cream and caramel sauce for a mid week treat.
 Spiced Poached Pears

Spiced Poached Pears

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Spiced Poached Pears

A quick and easy low fat dessert using fresh pears.

Ingredients

  • 4 ripe but firm pears
  • 1 litre water
  • 265g sugar
  • 1 cinnamon stick
  • 2 tsps whole cloves
  • Half a lemon
  • 1 split vanilla pod
  • 8 fresh ginger slices

Instructions

  1. Thinly peel all the pears, trying to keep as much of the shape as possible.
  2. Add the water, sugar, cinnamon stick, cloves, lemon, vanilla pod and ginger slices to a pan and bring to a simmer.
  3. Add the pears to the pan and poach gently for approximately 15 - 20 minutes or until the pears are cooked through.
  4. Remove from the heat and let the pears cool whilst sitting in the liquid.
  5. Drain the pears and serve with caramel sauce or a good vanilla ice cream.
http://mygoldenpear.com/2012/05/22/spiced-poached-pears/

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