Category Archives: Sweet Treats

Summer Fruit Oat And Nut Crumble

A Summer Fruit Oaty Nutty Crumble
A Summer Fruit Oaty Nutty Crumble

Last week I mentioned that I’m having an awful time with my psoriasis and eczema recently. I’m getting flair ups almost every day, even water against my hands is causing sensitivity. I’m trying everything from acupuncture to homeopathy after finding only temporary relief from traditional treatments. In a bid to try and rid, or at least reduce, the flair ups I’m making a big effort to clean up my diet a bit more.  I’m usually a healthy eater anyway, but I recently read a few articles stating that anti-inflammatory diets can give relief to skin complaints, so I decided to give it a go.

Anti-inflammatory diet, eh?  Sounds about as appealing as cabbage soup and mouldy toast at first, I know, but in fact it all seems pretty straight forward. From what I’ve read, it just advocates eating more fresh fruit, veg, whole grains, fish, anti inflammatory spices (like ginger and turmeric), nuts and healthy fats while cutting down on processed foods, sugar, red meat, eggs and dairy. The key take away point of it though seems to be the more fresh fruit and veg in your diet, the merrier! Apparently it helps people with the symptoms of a whole host of inflammatory diseases including arthritis and psoriasis. I decided to give it a go because, well, what the heck. It’s nothing outlandish anyway, it just really touts knowledge and food principles we’ve already heard a thousand times… More veg, fish, nuts and less biscuits, burgers and cheese on toast. Got it.

How Could You Resist This Mouthwatering Fruit Crumble?!
How Could You Resist This Mouthwatering Fruit Crumble?!

I have a massive sweet tooth, and thought that would be the aspect of the diet upon which I would crumble (pun 100% intended), so was delighted when I successfully whizzed up this recipe and it was received by my guinea pigs with thumbs up. The fruit mix has an incredible flavour thanks to the ginger, orange zest and vanilla, while the crumble topping has a far more wholesome and nutty crunch than the usual flour and butter mix. Despite cutting out eggs, wheat and dairy, this is still at least, if not more, delicious than the average crumble. Hopefully you’ll whizz this up for yourself and be pleasantly surprised that something so good for you can taste so heavenly!

Every Bite Of This Fruit Cumble Is Pure Heaven
Every Bite Of This Fruit Cumble Is Pure Heaven

Ingredients (Serves 4-6):

3 Large Pears

1 Orange (remove zest and set aside before peeling)

1 Cup Mixed Berries (I used frozen… Cheap and cheerful)

1 Inch Fresh Ginger, Grated

1 Teaspoon Vanilla Powder/Extract (I like Nua Naturals)

1 Cup Oats

1 Cup Almonds

1/2 Cup Walnuts

6 Tablespoons Coconut Oil (rapeseed works too)

Coconut Yoghurt, to serve

  1. Chop the pears and add to a pot with the grated ginger, orange zest and a splash of water. Put a lid on and let it simmer for 10-15 minutes until the pear pieces are softened.
  2. Chop the orange and mix into the pot of pears along with the mixed berries.  Stir in the vanilla powder. Let it simmer for another 5 minutes so they’re all mixed together nicely.
  3. Spread the fruit mix into a small/medium baking dish.
  4. Pop the nuts in a food processor and blitz until they’re roughly chopped (or you can just chop them by hand). Mix in a bowl with the oats and melted coconut oil until all is well mixed.
  5. Spread the oat and nut crumble mix over the fruit mix.
  6. Pop the crumble into an oven preheated to 180C for 35 minutes.
  7. Serve with a dollop of coconut or greek yoghurt and enjoy!
Chop Up Your Pears And Throw Into A Pot With A Little Water
Chop Up Your Pears And Throw Into A Pot With A Little Water
Add Your Fresh Ginger And Orange Zest And Let Simmer Away
Add Your Fresh Ginger And Orange Zest And Let Simmer Away
Add In Your Berries, Orange And Vanilla Powder
Add In Your Berries, Orange And Vanilla Powder
Stew For Another 5 Minutes To Allow Everything Mix Together Nicely
Stew For Another 5 Minutes To Allow Everything Mix Together Nicely
Blitz Your Nuts Until They're Roughly Chopped
Blitz Your Nuts Until They’re Roughly Chopped
Mix Together Your Oats, Nuts And Melted Coconut Oil Until Combined
Mix Together Your Oats, Nuts And Melted Coconut Oil Until Combined
Spread Your Delicious Fruit Mix Into Your Dish
Spread Your Delicious Fruit Mix Into Your Dish
Top With Oat And Nut Crumble And Whack Into The Oven
Top With Oat And Nut Crumble And Whack Into The Oven
Dig Straight Into This Virtuous Fruit Crumble!
Dig Straight Into This Virtuous Fruit Crumble!

Silky Smooth Homemade Chocolate Truffles

Delicious Rich And Decadent Homemade Chocolate Truffles
Delicious Rich And Decadent Homemade Chocolate Truffles

With Easter coming up it seems we all have chocolate on the brain! Well at least I do; it’s the one day a year I can indulge my chocoholic tendencies without judgement or guilt.

While giving friends and family gifts of Easter eggs is the norm as we celebrate this holiday, I think it’s a nice touch to make some homemade chocolate truffles instead of a shop bought egg. Despite these truffles looking the bee’s knees (if I do humbly say so myself), they are stupidly easy to make. This is a great recipe to add to your repertoire as a box of these bad boys always makes a thoughtful gift.

Best of all it only requires a few simple ingredients and you can use your imagination for the toppings. So put your apron on, get into the kitchen and channel your inner Juliette Binoche!

Absolutely Mouthwatering Homemade Hazelnut Chocolate Truffles
Absolutely Mouthwatering Homemade Hazelnut Chocolate Truffles

Ingredients (Makes Approx 24):

400g 70% dark chocolate

175ml cream

Whiskey

Toppings:

Cocoa powder & Cinnamon (equal amounts of each)

Crushed Roasted Hazelnuts

Desiccated Coconut

Your Own Homemade Box of Chocolate And Whiskey Truffles
Your Own Homemade Box of Chocolate And Whiskey Truffles
  1. Break up all your chocolate into little pieces and place into a large bowl.
  2. Heat your cream in a saucepan and just before it comes to the boil take it off and pour it over the chocolate pieces. Stir the chocolate and cream together continuously until it combines.
  3. Add a splash of whiskey (I’ll let you use your judgement on this! Even if you’re not a whiskey fan I still advise adding a shot as it just adds a great depth of flavour rather than a strong whiskey taste. Don’t add more than 2 shots of whiskey though as the mix needs to be thick enough to set). Keep stirring until totally combined.
  4. Leave the mix in the fridge overnight or for a minimum of 4 hours until it sets. When set, take it out and take a spoon at a time and roll between your hands until they form into ball shapes, do this quickly or they will melt from the heat of your hand. Don’t worry about them being perfectly circular. I advise wearing rubber gloves for this or your nails may go black!
  5. Set up bowls containing the toppings and roll the truffles in each until they’re well coating in either your coconut, hazelnut or cocoa cinnamon topping.
  6. Put into a lined box or tupperware and make sure to keep in the fridge until ready to eat. They will keep for up to a week, but my experience is that they all get gobbled up within a day or two!

Happy Easter!

Break All Your Chocolate Into Little Pieces
Break All Your Chocolate Into Little Pieces
Pour The Hot Cream Over The Chocolate
Pour The Hot Cream Over The Chocolate
Stir Continuously As The Chocolate Melts
Stir Continuously As The Chocolate Melts
Add A Nice Generous Splash Of Whiskey
Add A Nice Generous Splash Of Whiskey
Roll The Set Truffles Into Their Toppings Et Voila!
Roll The Set Truffles Into Their Toppings Et Voila!
Your Own Homemade Box of Chocolate And Whiskey Truffles
Your Own Homemade Box of Chocolate And Whiskey Truffles

If you’re looking for other homemade chocolate recipes, try these completely delicious (and easy) Spiced Orange and Roast Hazelnut Chocolates.

Incredible Spiced Orange And Roast Hazelnut Chocolates

Now This Is The Kind Of Chocolate I Get Excited About
Now This Is The Kind Of Chocolate I Get Excited About
Incredible Cinnamon Spiced Orange And Roast Hazelnut Chocolate Discs
Incredible Cinnamon Spiced Orange And Roast Hazelnut Chocolate Discs

I have many vices, but they all seem to come in the form of either cake or chocolate. Carrot cake, banana walnut bread and orange chocolate brownies, I am powerless before. Similarly, put me in front of a box of Leonidas and I won’t stop eating until I have a pain in my tummy.

However, despite being such a chocolate lover, I’ve never really bothered making my own, despite regularly satisfying my cake cravings by baking pretty little cakes. I decided to try my hand over Christmas at making my own little chocolates, and after a few variations, I think I have cracked the ultimate after dinner or tea time chocolate. This has so many complementing flavours going on, the spicy cinnamon, zesty orange, roast honeyed hazelnuts and dark chocolate make the perfect, most indulgent treat.

Make this once and you’ll never look back, they’re unbelievably easy to make. Just take my word for it when I say that they won’t last long!

The Perfect Tea Time Treat - Spiced Orange And Roast Hazelnut Chocolates
The Perfect Tea Time Treat – Spiced Orange And Roast Hazelnut Chocolates
Simple But Totally Delicious Ingredients
Simple But Totally Delicious Ingredients

Ingredients:

200g 70% Dark Chocolate

100g Hazelnuts, whole

100g Candied Orange Peel, chopped

Honey

Cinnamon

  1. First things first. Place the hazelnuts on a piece of tin foil within a baking tray. Drizzle with a tablespoon or two of honey and then generously dust with cinnamon. Pop into an oven preheated to 150C and roast for 5 to 7 minutes. Check regularly, you don’t want to burn the nuts or they taste awful. When they’re done, take them out and let them cool. They’ll probably stick together when they cool, that’s okay- just crack them apart again.
  2. You can use a bain marie to melt your chocolate, but I never bother. If your pot is heavy bottomed enough and the heat is low enough, you should be fine to heat it directly in a pot over a low flame. That’s what I always do (mainly because I love cutting corners). Stir the chocolate continuously until it’s all just melted, then take it off the heat.
  3. Lay out a grease proof piece of paper on a large, flat and even chopping board or surface. Drop about a tablespoon of melted chocolate at a time onto the sheet, leaving plenty of space in between each chocolate disc.
  4. Then place a few nuts and about a teaspoon of candied orange on each chocolate disc. Make sure that each topping is touching the melted chocolate or it won’t stick when the chocolate hardens. Finally, sprinkle all the chocolates with some more cinnamon.
  5. Leave to cool for an hour or two and then when they’re hard, peel them off the greaseproof paper and store in an airtight container in the fridge.
  6. You will be so glad you made these!
Drizzle The Nuts In Plenty Of Honey
Drizzle The Nuts In Plenty Of Honey
Be Generous With The Cinnamon
Be Generous With The Cinnamon
Melt Your Chocolate On A Very Low Heat... The Smell Will Be Intoxicating
Melt Your Chocolate On A Very Low Heat… The Smell Will Be Intoxicating
After Dropping A Spoon of Melted Chocolate On The Paper Top With Organge And Nuts
After Dropping A Spoon of Melted Chocolate On The Paper Top With Orange And Nuts
Incredible Cinnamon Spiced Orange And Roast Hazelnut Chocolate Discs
Incredible Cinnamon Spiced Orange And Roast Hazelnut Chocolate Discs
The Ultimate Chocolate Treat - Spiced Orange and Roast Hazelnut Chocolates
The Ultimate Chocolate Treat – Spiced Orange and Roast Hazelnut Chocolates
Warning... It's Impossible To Just Have One
Warning… It’s Impossible To Just Have One

Nutty Chocolate and Cranberry Spotted Puppies

When it comes to the simple pleasures in life, there are few things I love more than buttered bread hot from the oven, cake and chocolate. Thankfully this recipe is an amalgamation of all of those things! I’m a total bread fiend (hence working for free in a bakery last year) and have already waxed lyrical about my love of Spotted Dog when I made it earlier this year here. These Spotted Puppies are mini versions, like little scones, of the popular and traditional Irish Spotted Dog.

Butter Is Good For The Soul, Especially When Eaten On Top Of These Bad Boys
Butter Is Good For The Soul, Especially When Eaten On Top Of These Bad Boys

The Spotted Dog is basically a slightly sweet and fruity soda bread. I decided to pimp these puppies out with dried cranberries, chopped walnuts and dark chocolate chips. Sorry to be boastful, but they were incredible. Make sure to eat them hot from the oven slathered in salted butter… Delicious!

Buttery Little Bundles Of Chocolate, Cranberry and Walnut Glory
Buttery Little Bundles Of Chocolate, Cranberry and Walnut Glory
Warm From The Oven With The Chocolate Still Gooey
Warm From The Oven With The Chocolate Still Gooey

Ingredients:

450g plain/cream flour

1 tsp bread soda (bicarb of soda)

1 tsp salt

1 tbsp sugar

350ml buttermilk

1 egg

100g dark choc chips (I just chopped a bar into little chunks)

100g cranberries

75g chopped walnuts

  1. Preheat your oven to 220C. Sieve the flour into a bowl (I actually never sieve it because I am lazy, but it helps get more air into the mix), stir in the salt, sugar,  walnuts, chocolate and cranberries. Make a well in the centre of the mix.
  2. Your wet mix (buttermilk and egg) should make 400ml, to be safe pop your egg into the measuring jug and then add the buttermilk until you hit the 400ml mark. Give it a quick whisk.
  3. Pour the wet mix into the dry mix and start bringing it together by using your hand (stiff like a claw) to bring the dry mix into the centre. Keep doing this until just combined. The most important thing with this, or any soda bread, is not to overmix it or it will become tough.
  4. When just combined divide the mix into six portions and pop it onto an oiled tray. Put into the oven immediately, again if you leave it out before putting it in the oven it will loose it’s lightness.
  5. After the first 5 minutes you can turn the heat down to 200C, then let them bake for another 15 minutes.
  6. When cooked slice open and butter with generous helpings of salted butter immediately! No need for jam. it will just mask the flavours of your beautiful fillings.
  7. Enjoy!
Stir Your Buttermilk Into A Well Into Your Beautiful Spotted Dog Mixture
Stir Your Buttermilk Into A Well Into Your Beautiful Spotted Dog Mixture
Your Spotted Dog Mixture Is Ready To Be Turned Into Puppies Once It Has Just Come Together Like So
Your Spotted Dog Mixture Is Ready To Be Turned Into Puppies Once It Has Just Come Together Like So
These Chocolatey Cranberry and Walnut Puppies Are Ready For The Oven
These Chocolatey Cranberry and Walnut Puppies Are Ready For The Oven
Hot From The Oven - Eat These ASAP To Enjoy Maximum Melted Chocolate Pleasure
Hot From The Oven – Eat These ASAP To Enjoy Maximum Melted Chocolate Pleasure
These Chocolate Spotted Puppies Make A Perfect Tea Time Spread
These Chocolate Spotted Puppies Make A Perfect Tea Time Spread

World’s Best Crunchie and Malteaser Chocolate Biscuit Cake

Glorious Chocolate Biscuit Cake As Far As The Eye Can Stretch
Glorious Chocolate Biscuit Cake As Far As The Eye Can Stretch
Crunchie Malteaser Chocolate Goodness
Crunchie Malteaser Chocolate Goodness
The First Of Many Chocolate Biscuit Cake Pieces Consumed That Day
The First Of Many Chocolate Biscuit Cake Pieces Consumed That Day

I know this is a wildly arrogant statement, but this is genuinely the nicest biscuit cake ever. I only make it every few months as it’s so good I usually eat a days’s worth of calories in one go as I stand over the tray in the kitchen slicing it. It goes something like “one for the tupperware… one for me…. one for the tupperware… one for me”.

I usually add in hazelnuts and raisins to my chocolate biscuit cake but last week I decided to go wild altogether and use crunchies and malteasers instead. It was revolutionary. As I was cutting it up in the morning before work I ate two squares for breakfast!

This is really easy to make as you’re not really doing much, there’s no baking involved. Just melting chocolate, crushing biscuits and letting it set overnight. The only two things I’d say is always get more chocolate than you think you’ll need. There’s nothing worse then not having enough chocolate to coat the biscuits and just being left with chocolate crumbs. Secondly always use rich tea biscuits, digestives are the devils food and are not as nice in biscuit cake, the rich teas are way crispier. Lastly, this make a ridiculous amount of biscuit cake (like almost 2kg) so you can either half the recipe or make the full amount and give loads away to friends and be really popular!

The Best Chocolate Biscuit Cake You Will Ever Consume
The Best Chocolate Biscuit Cake You Will Ever Consume
Malteaser Crunchie Chocolate Biscuit Cake Slowly Getting Undressed in Front Of You
Malteaser Crunchie Chocolate Biscuit Cake Slowly Getting Undressed in Front Of You

Ingredients:

300g rich tea biscuits

200g milk chocolate

200g 70% dark chocolate

100g 85% dark chocolate

1 large cinema size bag of malteasers

4 crunchies

150g golden syrup

250g butter

  1. Crush up all the biscuits into little bite size pieces, not too small (they’ll turn to dust) and not too big or they won’t set properly. Chop up the crunchies into little pieces also.
  2. Line a brownie tin with greaseproof paper and butter, make sure it’s not too big as you want your biscuit cake at least and inch or two high. There’s no point giving you an exact sized tin to use as it doesn’t really matter once it’s not humongous. The cake mixture just needs to be able to spread over the whole base and remain about 2 inches high.
  3. Break up all the chocolate into pieces and put into a large, very heavy bottomed pot (it will burn in a thin pot, alternatively you could use a bain marie to melt your chocolate) on a medium heat until just melted, then add in the butter and golden syrup and stir until all melted and just combined.
  4. Stir in the biscuit pieces, malteasers and crunchie bits. When just combined just pour into the tin and pat it down so it all sits into place. This is the point where I just start eating the hot cake mixture from the spoon! Put in the fridge for about 5-6 hours (overnight would be ideal).
  5. This is really, really rich so slice into small pieces. Enjoy and try your best not to eat 5 in quick succession like I do!
Try Not To Eat The Ingredients
Try Not To Eat The Ingredients
It's Harder Not To Eat Them When You Can Smell The Melty Chocolate
It’s Harder Not To Eat Them When You Can Smell The Melty Chocolate
Once Cooled Off You Can Slice Up- It's Okay To Eat The Crumbs With Your Bare Hands
Once Cooled Off You Can Slice Up- It’s Okay To Eat The Crumbs With Your Bare Hands
It's Also Okay To Close Your Eyes As You Enjoy This
It’s Also Okay To Close Your Eyes As You Enjoy This

Chocolate and Orange Cream Meringues

Creamy Meringues- Soft and Marshmallowy On The Inside
Creamy Meringues- Soft and Marshmallowy On The Inside
Orange Zest and Chocolate Drizzled Cream Meringues
Orange Zest and Chocolate Drizzled Cream Meringues
Perfect Little Light and Fluffy Meringues
Perfect Little Light and Fluffy Meringues

I’m not the biggest meringue fan in the world (excluding the ridiculously good Pavlova that my two aunts make of course!). I never order them when I’m out for dinner as they’re usually cardboard like monstrosities that are rock hard and dry. However, when tasked with dessert last Sunday I decided to finally give them a go myself after realising they contained just two ingredients that could just be thrown into a mixer. Simple. Egg white and sugar thrown into the mixer for about 10 minutes produced the most amazing airy, marshmallowy soft meringue mix… I ate a few spoons raw straight from the bowl, I’m not going to lie.

Baking these for only 15 minutes allows the inside to remain soft and fluffy, they really were light and heavenly. You can top the meringues with whatever you like but I loved the flavoured cream and chocolate orange toppings that I went for. You could of course put on whatever cream, fruit, berry, compote concoctions that you wish. But I think next time I make them I’ll try caramel and banana for extra decadence. I am a meringue convert. Go forth and try these cloud like balls of heaven.

Chocolatey Creamy Meringue
Chocolatey Creamy Meringue

Ingredients (serves 12)

Meringues:

4 egg whites

225g caster sugar

Flavoured Cream:

500ml cream

1/4 cup grated milk chocolate

Zest of 1 orange

Toppings:

100g milk chocolate

Zest One orange

  1. Preheat your oven to 150C. In a spotlessly clean bowl whisk together the egg whites and sugar for about 10 minutes until they form stiff peaks. I rubbed my mixing bowl with a little lemon juice and then wiped it off before mixing in the egg and sugar. This cuts and removes any grease on the bowl that would prevent the eggs from whipping up. Similarly any egg yolk at all in the bowl will prevent the eggs from whipping.
  2. Cover two baking trays with greaseproof paper and plop 12 individual balls of meringue onto the tray. Well spaced apart.
  3. Cook for 15 minutes, then remove from the oven and allow to cool on the trays. These are beautifully soft meringues that are fluffy and marshmallowy in the inside, so the top may collapse a little, don’t worry about this. They’ll be covered in cream anyway.
  4. To make the flavoured cream mix together the cream, grated chocolate and orange zest and blend until softly whipped. Spoon equal amounts on top of the meringues. (If you’re not using all the meringues straight away, keep the ones you won’t use in an airtight tupperware free from any toppings and they’ll keep for a week or two).
  5. Melt the chocolate in a bain marie and when melted drizzle over the cream topped meringues. Finish with a little orange zest over the top.
Whip Up Your Silky Meringue
Whip Up Your Silky Meringue
Meringues Hot From The Oven
Meringues Hot From The Oven
The Meringues Will Collapse Slightly - This Is Normal
The Meringues Will Collapse Slightly – This Is Normal
Top The Meringue With Flavoured Cream
Top The Meringue With Flavoured Cream
Delicious Creamy Meringues
Delicious Creamy Meringues

The Cloughjordan House Self Saucing Lemon Pudding

Delicious Self-Saucing Lemon Pudding
Delicious Self-Saucing Lemon Pudding
Self Saucing Lemon Pudding
Self Saucing Lemon Pudding
Delicious Hot and Zingy Lemon Pudding
Delicious Hot and Zingy Lemon Pudding

This past weekend, I had the most relaxing yet fun filled weekend in Cloughjordan House. I was approached by Glenisk to go and stay there for a night and complete one of the Cloughjordan Cookery School classes the following morning. After a quick look on their website I jumped at the chance. Cloughjordan House is a 400 year old house in North Tipperary that has been converted into a luxury guest house and cookery school that also accommodates weddings and events. The house is run by Sarah and Peter Baker, the most lovely and hospitable couple you could ever hope to meet, and the house has been in their family for 100 years. Sarah is a Ballymaloe trained cook so I was really excited to stay there and enjoy her breakfast and learn something new at the cookery class. The actual house itself is incredible, I stayed in a beautiful, huge bedroom that had the most stunning old features: huge bay windows with shutters, high-ceilings, a fireplace, beautiful antique furniture and most importantly, a really cosy soft bed. I couldn’t recommend a stay at Cloughjordan House more, it’s in a beautiful location and while the old house retains all it’s old features and charms it comes with all the modern luxuries you could wish for. The Bakers couldn’t have been more hospitable or made us feel more welcome, this place is definitely a gem worth visiting. Before the cookery class, I woke up to honestly the best breakfast I have had in any guest house or hotel in Ireland. A table was lined with the most amazing home made rhubarb compote, bircher muesli, granola, cereals, homemade breads, marmalades, honey etc. Then out came a beautiful tray of loose tea and delicious coffee (my companion for the weekend is the coffee drinker and was raving about the stuff). This was all before Peter came out of the kitchen announcing their was porridge on the hob while holding a massive tray of beautiful sausages, rashers, eggs, mushrooms etc… You get the gist. Honestly, after that breakfast feast, I could have went home happy.

Cloughjordan House and Cookery School
Cloughjordan House and Cookery School

After our feast, we slowly plodded over to the cookery school trying to ward off a mild food coma and were greeted by our teacher for the day, Colleen. We all perked back up again after she read through our menu for the day that we would be enjoying for lunch afterwards. The majority of the ingredients used were grown in the Baker’s vegetable garden, so as you can imagine, everything tasted that bit better. One of the recipes we completed was a self-saucing lemon pudding, and it was absolutely delicious. Really zingy and fresh, but not too heavy and really easy to make. The perfect end to a three-course meal. The top of the pudding is very light and airy like a soufflé, and the bottom is like a really lemony, curd-like sauce. It is divine. After a morning of great craic cooking with the other students we all sat down to eat our second feast of the day together, and this was the perfect end to it all. I’ll put up a few other recipes from the class as they were all delicious, however this is one you definitely need to add to your dessert repertoire. We were also sent away with a hamper of goodies from Glenisk, so I’ll probably end up making this again this weekend with the creamy ingredients we were sent away with!

Ingredients:

40g butter

250g caster sugar

75g flour

3 eggs

300ml milk

Zest & juice of 2 lemons

  1. Preheat your oven to 180C and butter a 1.2 litre oven proof pudding dish.
  2. Separate your eggs and set aside.
  3. Cream the butter in a food processor or with a handheld mixer. Ass the sugar and beat week, then add the egg yolks and mix in the flour.
  4. Add in the lemon zest, juice and milk to the mixture, and stir to combine.
  5. In a separate bowl whisk the egg whites stuffily and gently fold into the lemon mixture. Pour it into the pudding dish and bake for 30 minutes until the top is golden and firm,
  6. Serve immediately sprinkled with icing sugar and a dollop of whipped cream.
Zesting And Juicing Our Lemons
Zesting And Juicing Our Lemons
Adding Everything In...
Adding Everything In…
Fold In The Egg Whites
Fold In The Egg Whites
Lemon Pudding Ready For The Oven
Lemon Pudding Ready For The Oven
Dust Lemon Pudding With Icing Sugar
Dust Lemon Pudding With Icing Sugar
Serve This Delicious Lemon Pudding With Whipped Cream
Serve This Delicious Lemon Pudding With Whipped Cream