Lemon Delicious Pudding with Limoncello and Raspberry Cream
75g soft butter
325g castor sugar
Finely grated zest of 1 lemon plus juice of approximately 3 – 150ml juice
3 eggs
60g self raising flour
375ml whole milk
Set the oven to 170oc.
Beat the butter and sugar until pale. Separate the eggs and add the yolks one at a time into the butter mixture. Mix in the flour and then add the milk to make a smooth batter. Stir in the lemon juice and zest.
In a separate bowl whisk the egg whites to stiff peaks. Fold into the batter in 3 increments gently until the well mixed. Pour into a buttered baking dish. Place baking dish in a roasting tray and pour boiling water until it comes half way up the tray. Bake until golden brown on top – will take about 40-50 minutes. Remove from oven and leave for 5 minutes before serving.
Limoncello
Zest of 3 lemons
550ml vodka
175ml water
125g castor sugar
Peel the lemons with vegetable peeler into strips. Place in a bowl and cover with the vodka. Cover with cling and leave for a week. Boil the sugar and water until the sugar is dissolved. Cool and mix into the vodka mixture. Strain the liquid into bottles and seal. Add to sparkling wine, soda water or gin and tonic.
Limoncello and raspberry cream
250g whipped double cream
100g defrosted frozen raspberries
1 tablespoon icing sugar
4 tablespoons limoncello
Fold the raspberries, sugar and limoncello into the cream.
Serve on the side of the lemon delicious.
