Tuesday, June 12, 2012
Citrus season is in full-swing in Perth and I've never seen such laden trees before moving over here! Back home in NZ our lemon tree used to take turns, you know... one year millions of fruit, the next, only a handful. But here, the trees seem to be full to branch-breaking point every year. We have a lemon tree out back nearly reading to start picking, sadly they are not my favourite kind of lemon; thick skin, super tart and not all that juicy but a friend of mine has the most amazing tree and kindly gifted us a big bag of these beauties below. She reckons her tree is that full that even after picking heaps of bags you still can't see any less.
I was all ready to get stuck into making lemon pudding this Sunday just gone. It was the craziest of days, one of those days when the wind was howling and the rain was coming down in sheets. At one point we were scared our lemon tree was going to turn into a weapon, the way is was bending from side to side, bright yellow bombs at the ready should a gust come through strong enough to let them fly.
Just as I was motivating myself to get up and make these puddings a reality... the power went out. And even though the updates on our power companies website keep promising it would be back on again at 9pm... then 12pm... it didn't come back on until a day and a half later! (By which time Si's iphone was well and truly flat and we'd stopped believing the updates anyway).
We were okay, the kids played board games and drew pictures all day as they had yet another day off school. But my god were we glad when that light flicked on just before 5pm last night. I didn't feel like another night of recharging the kids (hand-charged) torches every few hours to use as their makeshift night-lights.
They are predicting another afternoon and evening of wild weather here today, so I thought I'd better hurry up and make these long awaited puddings and sneak in a quick little post. Just in case the lights go out once more.
There's not much to say about lemon delicious pudding that isn't already said in the name! Light-as-air sponge atop smooth creamy lemon curd that magically appears underneath. I used coconut milk, but feel free to use any milk you like; almond, cow, rice, oat. And I much prefer to eat a little bit of butter, now that we handle it occasionally. But should you be completely dairy-free, simply sub in a good natural dairy-free margarine.
gluten-free lemon delicious pudding
I've only ever made a gluten-free version of these using fine brown rice flour, but I reckon because it's such a small amount that's needed, you could use whatever gluten-free flour you have at hand... fine millet flour, almond meal, corn starch, potato or white rice flour. To make these dairy-free use dairy-free margarine in place of butter. If you don't have any small bowls or ramekins, you can use a shallow larger baking dish. You will just have to adjust the cooking time accordingly.
- 40g soft butter (or dairy-free margarine)
- 3/4 cup (150g) finely ground organic raw sugar*
- 1 teaspoon finely grated lemon zest
- 2 eggs, separated
- 2 tablespoons fine brown rice flour
- 1/2 teaspoon gluten-free baking powder
- 1/3 cup (80ml) lemon juice
- 1 cup (250ml) good quality coconut milk**
- gluten-free icing sugar, to dust, optional
Preheat oven to 180 C/350 F. Grease 4 small 1 1/2 cup capacity bowls or ramekins.
Cream butter and sugar in a large bowl until light and fluffy. Add zest and yolks and beat until combined. Sift over brown rice flour and baking powder and beat until combined. Add lemon juice and coconut milk and beat to form a runny batter. In another clean bowl beat egg whites to stiff peaks. Gently fold 1/3 of the egg whites into the batter, then add remaining whites and fold through until just combined. Spoon mixture evenly between the 4 bowls/ramekins and place into a deep roasting dish. Pour just boiled water into the roasting dish to come halfway up the sides of your little bowls. Bake for 25-30 minutes or until risen and lightly golden on top. Remove from the oven and serve warm or cold dusted with a little icing sugar if desired.
* I used organic raw sugar that I blitzed in the blender until fine. You could use caster sugar if preferred.
** As always I recommend you check the ingredients on your tin of coconut milk. It should read only coconut and water. Don't buy the ones with any added nasties.
This is my entry to Sweet New Zealand being hosted this month by Shirleen from Sugar & Spice.
All text and images copyrighted to Emma Galloway © 2010-2013, unless noted and may not be used without permission.
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apt. 2 baking co