A Year In Redwood

I did this for the first time as part of the Irish Cookalong’s Romantic themed February event.  It is from Delia Smith’s Winter Collection.

Now I should say at the start that neither of us are great dessert people…. I would be among those 11% of people who seemingly order the cheeseboard in a restaurant!  I was surprised to learn recently (I think it was from Donal from Harry’s Restaurant) who mentioned that selling the cheeseboard is the most difficult thing in a restaurant.  (Donal, don’t ever be stuck – just call me!)

This dessert came about just because I had the ingredients in the house…. I managed to get a photograph of all the ingredients ready to go, but pudding was so delightful, I never got a chance to take any photographs afterwards!  Sorry!

Ingredients:

• 75 g softened butter
• 175 g caster sugar
• 3 eggs (separated)
• 75 g self-raising flour
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• Grated zest and juice of 2 limes
• 200 ml milk.

Method:

Beat butter and sugar together – it doesn’t go as light and fluffy as usual because there is more sugar than butter.  Add in the beaten egg yolks, mixing in a bit at a time.

Sift the flour and lightly fold into the mixture, alternating with the combined citrus juices, zests and lastly the milk.

Whisk the egg whites to soft peaks and lightly fold these into the mixture.  It might look a bit curdled at this stage but don’t worry.

Pour the mixture into a prepared 1.75 lt dish, and bake for 50 minutes at 180 deg.

The finished pudding has a lovely golden sponge mixture on top, with this lemon curd-like filling at the bottom.  It can be served hot or cold.

Enjoy it.  Trust me, it is delicious! 🙂