Lemon Pudding

 It must be that time of year again in Australia when it is finally cooling down enough to think about eating pudding. BUT to eat pudding one must make the pudding.  Dietary concerns mean that we are looking for a recipe that is not over loaded with sugar.  Plus spray free lemons are in abundance in the garden, making lemon zest and lemon juice that bit more doable.

These individual lemon delicious puddings hit the spot, just add a little cream or ice cream and you have a "light as a feather" tangy pudding. Thanks Better Homes and Garden magazine.

Ingredients

1/2 cup caster sugar

Finely grated zest of one lemon

40 g butter melted

3 organic/free range eggs (room temperature), separated

1/2 tsp salt

1/4 cup SR flour

1/3 cup lemon juice

1 tsp vanilla extract

1 1/4 cups milk

Method

Preheat oven to 180 degrees Celsius

Grease 6 x 1 cup capacity dishes (I used teacups)

Place a tea towel on the base of a large roasting pan and then place greased cups on that

Combine sugar and lemon zest in a bowl and massage with your fingers for lemon oils to be released and infuse the sugar

Add melted butter, egg yolks and salt, whisk until smooth

Add flour, lemon juice and vanilla, whisk again.

Slowly add milk, whisking until combined and then set aside

In a very clean bowl whisk egg whites with electric beaters until soft peaks form

With a large whisk fold into lemon mixture in three batches

Pour into cups carefully 

Pour in boiling water around the cups in the roasting dish until it is halfway up the sides of the cups

Bake in the oven for 20 -25 minutes or until a metal skewer comes out clean

Delish (excuse the pun)

Dump cake

 I wish there was a better name for this dessert but how it reads is really how it is. :) This American hack enables you to have a dessert to feed a crowd in next to no time. Plus it only requires some pantry staples. I have made a version without the cake mix but it is much easier just to use a packet of plain butter cake mix.  You can get all creative with the tin fruit you use, I even added a few fresh blueberries to this one.

Ingredients

1 large can or 2 x 410g can of fruit (I used apricots and cut them in half) including juice

(You can use pie filling also)

1 handful of fresh blueberries (optional)

1 packet cake mix

125g butter

Method

It is ridiculously easier

Preheat oven to 180 degrees Celsius

Tip tinned fruit into the base of an oven dish. add fresh fruit if using. Pour half the tin juice over the to.

Sprinkle cake mix evenly over the fruit

Melt 1/3 of the butter approx.

Cut remaining butter into pieces and lay on top of the cake mix, then pour the melted butter in between to cover entire cake mix with butter

Pour on the remaining juice.

Bake in a preheated oven for about 30 minutes or until cake mix is cooked and top is golden and bubbly.

Tasty and easy

Mamma Marmalade

Hokey Pokey Ice Cream

 I never knew that it was a "Kiwi" thing, but apparently Hokey Pokey Ice Cream is a big deal across the "ditch" in New Zealand.  I have been wanting to make Mary Berry's version for a very long time. No churning or ice cream maker necessary and very few ingredients.  It was my very first time at making honeycomb and it was not difficult at all. So, I encourage you all to give this a go this summer.

Ingredients

4 Tablespoons of golden syrup

150g of caster sugar

2 teaspoons of bicarbonate of soda

600ml of thickened cream

1 tin of condensed milk

Method

Line a flat tray with baking paper

Combine the sugar and golden syrup in a large saucepan on a low heat, stir for about 10 minutes until all the sugar has melted and it does not feel gritty.

Once the sugar is completely melted turn up the heat to medium and leave it boil without stirring until it turns golden brown (I could have left mine a little longer), This only takes a couple of minutes.

Turn off the heat and add the bicarb of soda and quickly whisk for a few seconds. The mixture will froth up so that is why we used a large saucepan.

Spoon or pour out onto baking paper. Leave to cool.

Once cool, break into pieces with a wooden spoon or knife. 

1/3 remains for topping and the remainder will go into the ice cream.

Line a loaf tin with plastic wrap.  Ensuring there is overhang.

For the ice cream, whip the cream in a large bowl until stiff peaks occur. Fold in the condensed milk and stir to combine well.  

Fold in 2/3rds of the honeycomb pieces.

Pour into lined loaf tin, freeze for 6 hours or preferably overnight.

You can now use when required or for a statement piece unmould entire ice cream on a platter and scatter remaining honeycomb over the top.

A really easy ice cream to make and a very nice consistency, not icy at all.

Mamma Marmalade

Paris Brest

 Our family Sunday monthly lunch for June was French themed, for dessert I chose to make a Paris Brest, they look impressive but are relatively easy to make. Apparently it was created and named for a stage of the famous cycling race "Le Tour de France".  Never let facts get in the way of a tasty desert. Why not give it a try.

Ingredients

112g strong flour (I used normal plain flour)

80ml water

60ml milk

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium organic/free range eggs, lightly beaten

1 egg for egg wash

Handful of flaked  almonds

Thickened cream, whipped for filling 

Icing sugar for dusting

Method

Preheat the oven to 220 degrees celsius

Line a baking sheet with baking paper, draw a circle about the size of a small dinner plate, turn the paper over

Put the water, mil, salt, sugar and butter in a saucepan and bring slowly to the boil over a medium heat, until the butter has just melted

When the water is bubbling, remove quickly from the heat, tip in the flour and beat vigorously until it forms a dough the leaves the side of the pan clean.

Return to the heat and cook, stirring for about 5 minutes, to "cook out" the flour

Leave to cool slightly, then gradually stir in the eggs, beating between each addition until the dough is smooth and glossy.

Either place in a piping bag and pipe over the circle drawn and then pipe another circle inside the one already piped.

I placed the mixture on the paper with a spoon and spatula as I did not have a piping bag, worked  out fine.

Lightly brush top with egg wash and sprinkle on flaked almonds.

Bake in the oven for 10-15 minutes then reduce oven to 180 degrees and cook for a further 10 minutes until risen and golden.

Once baked, remove from the oven and slice the ring horizontally and return to the oven to dry out for approximately 3-4 minutes.

Store in an air tight container until ready to serve.

Just before serving, fill with whipped cream and sprinkle icing sugar through a sieve on the top.

Enjoy.

Mamma Marmalade

Creme Catalan

 This Sunday is planned to be our monthly family lunch (unless Covid interferes).  This one will have a Spanish theme. Choosing various Tapas, then Paella and Chicken stew, dessert is Creme Catalan.  So after some You Tube viewing I have chosen this recipe.  For a trial, it went well, even bought myself a new "flame thrower" aka brulee torch.

The lunch was a resounding success, the menu even tempted a son and daughter in law to pop in from Melbourne.

 

Ingredients

8 egg yolks (free range or organic)

3/4 cup caster sugar

4 cups milk

1/4 cornflour + 1 Tablespoon

2 cinnamon quills

8 pieces of lemon peel

Extra caster sugar for bruleeing

Method

Combine cornflour with a little of the milk to make a smooth slurry.

Place remainder of milk, cinnamon and lemon peel in a medium saucepan.  Heat over medium heat for 10 minutes, do not let it boil. 

With a whisk, beat egg yolks and sugar until lighter in colour, fluffy and you can't see sugar grains.

Take the milk off the heat and stir in cornflour slurry, stir until all combined.

Drain milk over a sieve to remove lemon peel and cinnamon quills.

Let cool for 5 minutes before returning to saucepan and then add egg mixture.  

You must stay stirring this mixture until it turns to custard.  Once done, you will be able to run your finger through the custard on the back of a wooden spoon and it will stay separated.

Pour into small ramekins. Cool

Cover with plastic wrap and refrigerate overnight.

When ready to serve sprinkle sugar on top of custard and using a small kitchen blow torch, brulee the top.

Serve and enjoy.

Mamma Marmalade

Lemon and Green Apple Tart

Friend's birthdays are a wonderful excuse to make and share something that is a bit special.  This tart cleverly combines the zingy tartness of grated green apple and sharp lemon.  It does include sugar but I find it cuts into 8 slices and is a rare indulgence. The original recipe is by   Sally Wise , an Australian cookbook author based in Tasmania.   Not too difficult to make, I have made a rectangular tart as well as regular round tin, and transports well if you keep it in

the tart tin.  Enjoy!  Colleen

  

 

Preparation        30 minutes

Baking                30 - 40 minutes

Cooling               15 minutes or more

Serves                8 

Ingredients   

1 1/2 sweet shortcrust Pastry Sheets thawed -  OR  Careme shortcrust Pastry (definitely worth using here)

1 large granny smith green apple - peeled, cored and grated

2 extra large eggs - at room temperature

1 cup sugar - no lumps

2 tablespoons butter melted - allow to cool a bit before using

2 tablespoons lemon juice   - allow approx 1 lemon as you use the zest too

zest of 1 lemon

tiny pixie pinch of ground cardamom     (optional)

1/2 teaspoon ground cinnamon 

Icing sugar for dusting afterwards   

Method

Preheat oven to 190 ℃ fanforced  (my oven 180 fanforced)

Grease thoroughly  a rectangular tart tin with removable base  OR  18-20 cm pie dish 

Line the tin with the pastry, trimming to fit and lightly press to make a smooth base. 

Refrigerate the pastry in tin until ready to use.

Whisk the eggs, sugar, lemon juice, zest. ground cardamom and cooled melted butter in a bowl until smooth.  I used stand-mixer.

Retrieve the pastry tin from fridge. 

You might want to place the tin on a flat scone tray to help placing in and out of oven.

Carefully pour the lemon filling into pastry case.

Sprinkle the grated apple over the filling evenly.  It will sink in by itself.

Sprinkle with the ground cinnamon

Bake for 10 minutes THEN reduce oven temperature to 150 ℃ and continue baking for approx 20 - 30 minutes until filling is set.  Check at 20 minutes. Depends on tin, I sometimes need 30min.

Remove from oven and leave to cool in tin for at least 15 minutes. Best to leave 30 minutes.

Carefully remove from tin (if using removable base)  dust with a smidge of sifted icing sugar and serve.  I find 8 slices is fine.  Can be served warm or cool.

                                     Enjoy!  Colleen

Mango, Lime and Yoghurt Fool

How sublime are mangoes?  Juicy, yellow golden flesh - a special summertime treat.  Nigel Slater's simple dessert adds a zing of lime and yoghurt to mangoes creating a creamy treat  easily topped with chunks of fresh mango  - summery and just a little bit indulgent.  

Enjoy! Colleen

Prepartion         10 minutes 

Cooking             NONE

Chilling              at least 2 hours

Serves               4 - 6 depending on glass size.  

Ingredients

2 ripe large mangoes 

PLUS 1 mango - ripe, peeled and flesh cut into cubes for garnish chunks

1 lime  - juice and zest

150 ml Greek yoghurt     (I might try a thick coconut yoghurt next time?)

150 ml thickened cream 

mint leaves for garnish - optional  

OR some toasted coconut flakes - optional

Method

I used a stick blender to mash that  also had a whisk attachment.  

OR   you could use a blender, food processor  then  also whisk cream separately.

Put the Greek yoghurt into a large bowl.

Peel the 2 mangoes and using a stick blender jug or food processor -  mash the mango flesh with the lime zest and juice. Pour into the bowl with the Greek yoghurt.

Whisk the cream until it thickens but NOT to stiff peaks. 

Stir the cream into the mango yoghurt until well combined and smooth.

Spoon the mango mixture into wine glasses, water glasses etc.

Top with cubed mango and chill for at least 2 hours

Garnish with mint leaves or toasted coconut flakes if desired.

Enjoy!   Colleen

Jelly Cake - Happy 90th Birthday Eric

This is how the story goes, my father is going to turn 90 this month. A wonderful and very special achievement.  He is don't forget, a Leo and so when he sent me a newspaper article on cake recipes I did not misinterpret the message that he would like a home baked cake.  Now as regular followers of FYIC will have noticed, baking is definitely not my strong point.  Colleen my fellow blogger has probably accounted for 90% of the recipes that get the tag "Baking".   So I did my best and chose what I thought was the easiest of the cake recipes he sent me.  It is a put everything in a bowl and mix recipe.  What could go wrong you say?  Well for starters the reference to "softened butter" I left it on the bench overnight but even in sub tropical Brisbane it is still cold enough not to get your butter soft enough to incorporate in a one bowl mix everything together. So why would a few lumps of butter in the mixture cause issue, surely they will melt in the oven. Yes they did but it took longer to cook the cake and the outsides were a little dry. (Maybe perfect for trifle).  Then added to the mix I got my 89 year old mother who suffers from Dementia to help me decorate it.  It was a heart warming experience and I am blessed to have them both in my life.

Ingredients

125g butter, softened

1/2 packet jelly crystals

1/2 cup caster sugar

2 eggs

1/2 cup milk

3/4 cup plain flour

Strawberries and whipped cream to decorate

Method

Preheat oven to 180 degrees C

Combine all ingredients in a bowl and stir to combine.

Beat for 3 minutes using an electric mixer.

Bake in a greased loaf tin for 35-40 minutes

When cool turn out on to a wire rack.

When completely cold, decorate with cream and strawberries.

Happy 90th Birthday Dad 

Mamma Marmalade

Tiramisu without the raw egg

I was hosting a Mother's day lunch and needed a "make ahead" dessert that could cater for pregnant mum, breastfeeding mum and elderly mother who requires soft food.  By making some tweaks this  Tiramisu can cater for all those dietary requirements.  I will admit I swapped out the raw egg but kept in the small amount of alcohol.  You could leave that out also if you want to.  It tasted delicious and a big thank you to my new daughter in law for the great photograph.

Ingredients

300 ml thickened cream

250g mascarpone

1/4 caster sugar

1 teaspoon vanilla extract

1 !/2 cups espresso or very strong coffee, cooled

2 tablespoons coffee liquor or similar alcohol or leave out entirely

24 - 28 Savoiardi or similar lady finger biscuits, depends on the bowl/pan you aare using

1 tablespoon good cocoa powder

Method

In a mixing bowl beat the cream until stiff peaks form.

In another bowl beat the mascarpone, sugar and finally until smooth.

Using a spatula fold the cream into the mascarpone mixture, use beaters to combine.

In a shallow bowl combine the cooled coffee and the liquor (if using) together.  

Lightly dip each lady finger into the coffee mixture, do this quickly avoiding soaking the biscuit, otherwise they become soggy and will fall apart.

Choose your container that suits. approx 20 cm x 20 cm

Lay the dipped sponge fingers on the bottom of the container.

Spread half of the cream mixture over the sponge fingers.

Repeat with another layer.

Chill for at least 4 hours or overnight (I made this on a Thursday and it was delicious for Saturday lunch)

Prior to serving dust with cocoa powder I use a small sieve.

Stunning !!

Mamma Marmalade

Coconut and Lemon Syrup Cake

Mother's Day is a chance to remember the women who have shaped our lives.  The opportunity to gather together is even more precious these days and we are very grateful that we can enjoy family times in much of Australia now and then.  So, a simple but indulgent cake that's made for sharing is perfect for these celebrations.  This is an old Donna Hay recipe, perfect to transport to a picnic and a family favourite that also appears as dessert sometimes! Hope you have the chance to enjoy with your loved ones.  Cheers! Colleen

Preparation 

Baking             45 - 50 minutes.  Then cool in the tin

Serves             10

Ingredients

125 gram softened butter

1 cup caster sugar

zest of 1 lemon

4 eggs

splash of Vanilla extract

2 cups desiccated coconut

1 cup plain flour - sifted with

1 teaspoon Baking powder - sifted with the flour

optional - 1 tablespoon of lemon curd

options - pinch ground cardomom OR ground nutmeg OR tiny pinch ground lemon myrtle 

optional - some coconut shredded flakes for topping

LEMON SYRUP

1 cup water

2/3 cup sugar

1/3 cup lemon juice  (probably 2 lemons)  - use the lemon zest too

Method

Preheat oven to 155 -160 ℃ and grease/paper a 20cm round springform tin.

Using an electric mixer, beat the butter, sugar and lemon rind until light and creamy.

Gradually add eggs and vanilla and whisk well.

Fold in the desiccated coconut then the sifted flour and baking powder (and spices if used)

Pour mixture into tin and gently shake to settle mixture.

OPTIONAL - swirl through a tablespoon of lemon curd

OPTIONAL - scatter top with a little shredded coconut

Bake approx 45- 50 minutes until cooked and skewer inserted in middle comes out clean.

POUR HALF Hot syrup over HOT cake  NB half (syrup - see below)

OPTIONAL - scatter with additonal shredded coconut

Allow to cool in the tin on a baking rack.

Serving

Cut into slices and you can serve with remaining syrup (but I don't) and/or a dollop of cream

I think it is best on it's own with a cuppa! but leftovers warmed up make a great dessert!

(PS  I freeze the remaining half syrup for the next cake bake!)

Making the Lemon Syrup

in a wide saucepan - heat over low heat, the water and sugar until sugar dissolves

Add lemon juice and boil for 5 - 7 minutes approx until syrupy. (that's why using wide pan)

                             Enjoy!    Colleen

  

 20 minutes plus 20 minutes for lemon syrup

Raspberry Mousse Cheesecake

This is a bit of a trip down memory lane -  with a twist.  Flummery was a very popular recipe from the 60s  - jelly crystals whipped with cream.  Nanas served it and grandkids loved it, because desserts were a rare treat back then.  The 70s and 80s brought Angel Jelly Whip (under many other names)  found at most parties or barbeques  - jelly crystals whipped with evaporated milk - a crowd pleaser without being too expensive.   

I was looking for a make-ahead Easter weekend dessert and Belinda Jeffery's Lemon Cherry Cheesecake was the perfect choice.  I swapped out lemon jelly for raspberry but still used the lemon juice to ensure a tangy dessert.  This dessert is similar to retro flummeries and Jelly Whips, but has cream cheese whipped in for an added indulgence.

It is also a delicious Mousse if you skip the crust and pour into ramekins to set.  

I must emphasise the necessity to chill the Evaporated milk  thoroughly as that's the secret to a thick fluffy filling.  If you want to be super indulgent -  serve with fresh berries on the side and a spoon of lemon or raspberry sorbet to cut through the super-creaminess ...    Enjoy (once a year) !  Colleen

      

   

Preparation   

30 - 40 minutes but allow 2 hours including chilling times between steps.  Dessert needs to then set overnight in fridge.   NB :  CHILL the tin of Evaporated Milk completely prior to commencing recipe (preferably overnight)

cook                           30 minutes  (for crust)

Refrigeration to set   preferably overnight  

Serves                         10 

Ingredients

Crust (optional)

250 gram packet "Nice" or similar biscuits - thoroughly crushed

125 gram butter - melted

1/4  teaspoon ground cinnamon (optional)

Filling

375 ml can Evaporated Milk  - thoroughly CHILLED prior to starting

85 gram packet Jelly crystals - I used Raspberry but you could use Lemon instead

1/2 cup (125 ml)  Boiling Water

1/4 cup fresh lemon juice   (depending on size - 2 medium/large lemons)

375 gram Cream Cheese   (1 1/2 packets of 250 gram size)    cut into small cubes and allow to come back to almost room temperature but do not heat

1 cup (220 gram) caster sugar - crush any lumps 

1 teaspoon good Vanilla extract

Decoration

Fresh berries, cherries, mint leaves and a dusting of icing sugar

Would be delicious served with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess

I used cut marshmallows dipped in sprinkles to make 'flowers' - have fun!!

Method

VIP:  Ensure your tin of evaporated milk is very very cold - completely chilled, preferably overnight or at least 4 hours.  It needs to be really cold so it can whisk properly. 

Using a heatproof jug, dissolve jelly crystals in the boiling water, stir well adding lemon juice.

Put aside until cooled (might need to pop in fridge for 15 minutes or so)

Preheat oven to 120 ℃ and thoroughly grease 24cm deep springform tin OR a deep sided loose base wavy tart tin with base lined with baking paper.

Add the crushed biscuits and cinnamon to a deep bowl.  Pour most of the melted butter in so it forms a tight mixture - like wet sand.  If needed, add the remaining butter.  

Press the biscuit mixture firmly into the prepared tart tin, ensuring an even layer and push into the ridges if using that style of tin.  Ensure there are no gaps.  You might not need all the mix.

Bake the crust for approx 30 minutes until deeper colour and "toasty" aroma.

Allow to cool on a raised cake rack.   The crust must be completely cool before adding filling.

Use a stand mixer (or handheld mixer with a deep bowl) and beat cream cheese with the caster sugar and vanilla until smooth and fluffy.

Whisk in the cooled jelly mixture and put bowl aside (or spoon into a spare large bowl

Now in an empty clean deep bowl, whisk chilled evaporated milk until  very thick and fluffy.

Gently combine the jelly mix into the evaporated milk mix and gently whisk together.

Pour into the cooled crust and smooth the top . Pour any excess filling into a ramekin.

Refrigerate, preferably overnight.  Once set, cover the top so it doesn't dry out.

Just prior to serving, remove carefully from tin and decorate as desired. Dust lightly with icing sugar.     Option: serve with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess. Extra Yum!

MOUSSE OPTION 

If you don't want to bake the biscuit crust - serve as a Raspberry Mousse.

Pour the mixture into individual ramekins and decorate top as desired.  Chill as above.

Emergency Rescue

If your filling is too runny after you have whipped it - simply refrigerate in the mixing bowl for at least an hour.  Whisk it again whilst it's cold and it should thicken up ready to pour into crust.

Delicious and indulgent either way!   Enjoy!   Colleen

Banana Cream Pie with Maple Caramel

Well it's celebration time in house. From November right through to Christmas it is Birthday season!  For my combined Daughter In Law and Granddaughter's birthday lunch I tried this easy to make but utterly decadent pie.

Banana cream pie.  Feed Your Inner Cook 

Ingredients

200g digestive biscuits

1/3 cup of salted peanuts

1/2 teaspoon ground cinnamon

100g melted butter 

500g mascarpone

1/2 cup of thickened cream

1/3 cup brown sugar

3 large bananas sliced thinly

Maple Caramel

1/4 cup maple syrup

20g butter, chopped

1/2 teaspoon salt flakes

1 tablespoon whiskey (optional)

2 1/2 tablespoons thickened cream

Method

Maple Cream

Put maple syrup into a small saucepan heat on high for 2-3 minutes or until the syrup starts to thicken slightly.  Remove from heat and stir in butter and salt. Then stir in whiskey (if using) and the salt.

Place in the fridge to cool.

Grease a 22 cm loose bottom tin and line the base with baking paper.

Tart

Place the biscuits, peanuts and cinnamon in a food processor.  Process until finely crushed.  Add the melted butter and process to combine.  Spoon into the prepared tin and using a spoon press down and make it level.  Place in the fridge for at least 30 minutes to chill.

Combine in a medium bowl, mascarpone, thickened cream, sugar and whiskey (if using), beat with an electric mixer until firm peaks.

Transfer the biscuit base to a serving plate.

Spoon half the mixture onto the biscuit base.

Top with half the sliced banana.

Repeat with the remaining mascarpone mixture and banana.

When ready to serve drizzle over the maple caramel.

Delish !

Mama Marmalade

Belinda Jeffery Cooking Class at Burringbar

The day I had been looking forward to, had finally arrived. A picturesque drive from Uki to Burringbar through the stunning Northern New South Wales hinterland and we arrive at our destination.  As you walk through the door of the historic hall delicious aromas waft to greet you. Clive and Belinda Jeffery give you the warmest welcome and we introduce ourselves amongst the small group gathered.  For the next 5 hours we will learn, cook, chat and more importantly eat the most delicious food.

     

Click here to see Classes      -  Morning tea included 

Belinda's Fourless Almond and Coconut cake

Ingredients

180g almond meal

60 g desiccated coconut

1/4 teaspoon salt

250g caster sugar

4 x 60g organic/free range eggs

1/4 teaspoon almond essence

1 1/4 teaspoon vanilla extract

200g melted unsalted butter, cooled

2 tablespoons of flaked almonds or coconut shards to decorate

Icing sugar to dust on top

Method

Preheat oven to 180 degrees Celsius. Grease with butter a loose bottom tart tin about 23-24 cm. Line tin with buttered baking paper and dust with flour.

In a medium size bowl combine, almond meal, coconut, salt and sugar, whisk with a balloon whisk for 1-2 minutes.

In another bowl, whisk the eggs, vanilla and almond essence until thoroughly combined. Add the cooled melted butter and mix. Add this butter mixture to the almond mixture.

Stir to combine, scrape into the prepared tart tin.

Spread it out evenly and tip with flaked almonds.

Bake for approximately 40 minutes or until the top of the cake springs back when gently pressed.

Cool the cake in the tin on a wire rack.

Remove baking paper and dust with icing sugar.

Superb !

Mamma Marmalade

Note: These freeze well, slice and wrap separately.

 PS  Colleen is very very happy Mamma Marmalade had this wonderful experience ! Luckily I am not jealous!  ... much !

Lemon Posset Dessert

In citrus season in Northern New South Wales I am always on the lookout for new ways to use our bountiful crop.  Up popped Maggie Beer on FB presenting cooking demonstrations from her kitchen during the Covid 19 lockdown.

In the Middle Ages it was a hot drink made from milk and honey and flavoured with spice and a liberal dash of ale or wine. 

I admit I had never tasted a Lemon Posset and I was pleasantly surprised how extraordinarily easy it was and how sublime it tasted.

Add caption

Ingredients

2 large unwaxed lemons (I used Myer lemons)

2 cups of thickened cream

2/3 cup caster sugar

Method

Finely zest and juice the 2 lemons

Pour 1/2 cup of the lemon juice into a small saucepan.

Add the zest and sugar, stir to combine.

Bring the mixture to a slow, gentle simmer and then set aside.

In a medium sized ceramic pot bring the cream to a gentle boil, using very low heat. A fast boil will split the cream and spoil it.

Once you start to see little dots/bubbles on the cream, slowly whisk in the lemon syrup.

Let the posset cool slightly and then pour into small ramekins or decorative glasses.

Leave to cool completely and then place in the refrigerator for several hours or overnight.

Decorate with fresh fruit if desired.

Enjoy

Mamma Marmalade

Spiced Apple Brandy PuddyCake - Pudding Cake

Apples, cinnamon and a splash of brandy are baked into a delicious Puddycake that performs equally well as an afternoon tea indulgence or a warm dessert. This is a delicious way of using apples that have just lost their crispness and are languishing in your fruit bowl and is my version of David Herbert's "French style apple cake".  Your house will be filled with comforting spiced aromas when this cake is baking - irresistible!   Enjoy!   Colleen

SpiceApple PuddyCake Feed Your Inner Cook

SpiceApple PuddyCake Feed Your Inner Cook

Spiced Apple PuddyCake by Feed Your Inner Cook

Preparation  10 minutes
Cooking         45 - 60 min depending on your oven and tin size

Ingredients
4 large or 6 medium apples: peeled, cored and diced approx 1. 1/2 cm
I use a mix of red apple varieties.  
a splash of lemon juice to toss over cut apples to prevent browning
125 gram Butter - melted then cooled to room temperature
125 gram Plain Flour
pinch salt
3/4 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cardamom
2 large eggs - room temperature
150 gram sugar   PLUS a tablespoon extra to sprinkle over before baking
3 tablespoons Brandy
1/2 teaspoon Vanilla Extract
Option: Flaked Almonds for topping

Method
Preheat oven to 155-160℃ fan and grease and line base of 20-22cm springform tin.
Melt butter and allow to return to room temperature. Set aside.
Dice the apples and toss with lemon juice in a medium bowl.
In a different medium bowl, sift together the flour, salt, baking powder and spices.

Using either an electric mixer or by hand in a large bowl - whisk the eggs til pale and foamy.
Whisk in sugar, brandy and vanilla.
Then whisk in half the sifted flour mixture.
Stir through half the cooled melted butter.
Then stir through the remaining flour mixture , then the remaining butter.
Lightly fold through the diced apples so they are coated with the batter.
Pour into prepared tin and smooth top of mixture.
Sprinkle with the additional sugar if desired  and/or flaked almonds if desired.
Bake approx 45 - 60 minutes.  Check at 45 min by inserting a skewer into centre of cake and it comes out clean meaning it is cooked.  If not, return to oven and check every 5 minutes until cooked.
Place tin on a cake rack to cool and leave for 10 minutes.
Carefully run an offset metal spatula or a knife around edge to loosen from cake tin.
Open spring and carefully remove cake from tin.  It is quite delicate at this stage.

Option:  dust with icing sugar to serve.  I don't as baked sugary crystals are sweet enough.

Serve warm as a dessert with your choice of cream, custard or ice-cream
or
allow to cool and serve slices for afternoon tea.
                                    Enjoy!   Colleen

It's our Birthday - Ginger cake and golden ginger cream

Happy Birthday to us, our first blog was back in July 2012. Amazing to think we have been continuously posting , 407 in all!  I hope along the journey we have provided a little inspiration for your cooking pleasure.

To celebrate we have baked a cake and thanks to our long time friend Robyn for the recipe, it is super easy and simply irresistible.

Ingredients

250g butter, chopped

1/2 cup firmly packed brown sugar

2/3 cup golden syrup

12cm (60g) fresh ginger, finely grated

1 cup plain flour

1 cup self raising flour

1/2 teaspoon bicarb soda

2 eggs, lightly beaten

3/4 cup thickened cream 

Golden ginger cream

300ml thickened cream

2 tablespoons golden syrup

2 teaspoons ground ginger

Method

Preheat oven to 180 degrees Celsius

Grease a deep 22cm round cake tin (I split the mixture into 2 cake tins, reduce cooking time)

In a medium saucepan, melt butter, add sugar, syrup and ginger.

Stir over low heat until sugar dissolves. Cool 

Whisk in combined sifted flours, bi carb soda, eggs and cream.

Pour mixture into prepared cake tin, bake for approx. 50 minutes or until a skewer inserted, comes out clean (for smaller tins check at about 30 minutes)

Leave cake in tin for 10 minutes, then turn out on a rack to cool

Meanwhile, beat all ingredients for golden ginger cream until soft peaks form.

Serve cake with cream.

Lemon delicous pudding

It has just started to turn cool here in Northern New South Wales and with the onset of the cooler weather, it is the perfect time for indulging in a warm pudding.  Citrus grows well here so we are now harvesting plenty of limes, lemonade fruit and lemons.  This recipe comes from Stephanie Alexander a woman who admire.  Her "Kitchen Garden" program in Australian schools is a fantastic initiative.

I would love to share this pudding with my dear friend Sue who visited last year and I unwittingly used plain flour instead of self raising flour (what a disaster)!

Ingredients

2 lemons
60g butter, softened
1 cup caster sugar
3 organic/free range eggs, separated
3 Tablespoons self raising flour
1 1/2 cups full cream milk

Method

Preheat oven to 180 degrees Celsius

Grease a 1 litre pie tin or oven dish with butter
Zest one of the lemons and juice both
Combine butter, zest and sugar in a food processor and whiz to cream the ingredients
Then add egg yolks
Add flour and milk alternately until a smooth batter is formed.
Scrape the mixture from the sides and blend in lemon juice.
Transfer batter to a clean bowl.

Beat with a hand mixer, egg whites until fluffy, fold gently into the batter
Pour batter into prepared oven dish.
Place oven dish into a baking dish and pour kettle boiled water in to come half way up the side of the oven dish.

Bake for 1 hour or until a skewer comes out clean from cake topping.

Allow to cool if you can resist and then serve with cream or ice cream.

Delicious in name an delicious in taste.

Mamma Marmalade

Sublime Lemon Slice. Thank you Belinda Jeffery

Resistance is useless. Belinda Jeffery's Luscious Lemon Slice is true lemony lusciousness, equally tempting and indulgently satisfying.  Try just having one bite - it's impossible.  Be sure to add the lemon zest because it really enhances the sharp lemony zing. 
Mamma Marmalade gifted me some of her finger limes, grown in the serene  Northern New South Wales Tweed region  (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour.  Delicious.  Also fabulous topped with chopped pistachios or blueberries.  Keep these refrigerated and choose a piece with the baked edge.  Sublime.
Enjoy!   Colleen

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

Preparation    40 - 50 minutes.  Worth every minute
Cooking         15 - 20 min for base then additional 40 minutes
Cooling          Takes a few hours to cool.  
Makes a generous trayful.  24 - 30 small serves approx. Very rich!

Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar 
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water

Lemon Topping     
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained.  Might need 4 lemons.  
TIPS AND HINTS:  NO green colour  patches on lemons or juice won't set properly.  AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.


to serve
icing sugar,  optional thick cream on the side  and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres

Method
Preheat oven 180 ℃.  Butter or line with baking paper -  a 32 x 24 x 5cm baking tin.  Needs this depth so topping doesn't spill over.

Base  (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water.  Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack.  Allow to cool for 5 minutes.

Lemon Topping
Use a large bowl, or electric mixer -  whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth.  Set aside.
But you will need to re-whisk just before pouring into tray.

As base cools for 5 minutes, reduce oven to 150 ℃.

Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.

It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container.  I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
  Thank you Belinda Jeffery .. again!   

Enjoy!  Colleen