RECIPE - "COMFORT IN A POT" (SUSAN'S OWN RECIPE)

June 10, 2015

Nick's favourite pudding is this old standby: lemon pudding with a sponge cake top. Whenever the going got tough in our early years, one of these puddings usually cheered him up. I admit this recipe is almost an antique, but one that deserves to be reproduced en masse. Children love it and even sophisticated adults have to admit it’s a classic...and slightly magical!

It requires few ingredients (making it economical to boot!) and it’s a quick and easy dessert/treat to prepare. I really urge you all to try it!

You'll need:

4 custard cups, well-buttered.

2 eggs, separate with whites whisked until stiff

1 ½ tablespoons of butter

2 lemons

6oz sugar

8fl oz. milk

Small pinch of salt

How to Prepare:

First things first, Set your oven to 350F.
In a food processor or mixer bowl, combine 6 ounces of sugar, 1 and ½ ounces (or tablespoons) butter and the finely grated rind of one lemon. Cream together until soft.
Now add 2 egg yolks to the mixture and combine by whizzing or beating further.
You should now have a sticky mixture to which you add, stirring gently by hand, 3 level tablespoons of plain flour alternating with 4 ounces (about ¼ cup) lemon juice and 8 ounces of milk.
Take your two egg whites and beat until stiff with a pinch of salt. Add a dollop of this egg white mix to you other bowl to lighten the batter, and then fold all remaining egg white into the mixture. N.B. Do not over mix: a light frothy batter is what you want.
Fill the 4 custard cups with the mix and place in a large roasting dish to which you have added a layer of boiling water. (This helps the eggs to cook properly by softening the effect of the ovens heat.)
After 35 minutes, check your custard pots. They should be golden brown and well risen. Since all ovens vary in intensity, you may very well need to give them another 10 minutes.
When done, the puddings look like mini soufflés; you can rush them to a waiting table if you want to impress everyone, or you can let them cool and offer them up at your convenience.

These delicious custard pots always taste good, no matter the temperature. Whipped cream is a much loved addition! If you decide to try this recipe out, be sure to let us know how you get on in the comments below or via our Facebook page.

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Nicholas Mosse Pottery was established by Nicholas Mosse in 1976 after periods of training in England and Japan. His mission was to produce beautiful, functional pottery in the style of Irish Spongeware. Irish spongeware was the traditional pottery of Ireland used in the 18th Century. It was mainly made in simple honest shapes with a decoration applied with a cut sponge.