Lemons have what it takes

 Grandma’s Recipe of the Month

Lemons have what it takes to make a perfect dessert. Grandma Abson’s Lemon Delicious Pudding is the latest ‘Recipe of the Month’ at Tim & Jane's Tasty Flavours in Doncaster Market Award winning International Food Hall. We’re collaborating on getting people to bake easy recipes with simple ingredients to buy straight from Tim and Jane’s. This month's is proving very popular. It’s one of my favourites, as I like the way the mixture separates into a curd at the base and sponge on the top. 

Lemon Delicious Pudding

4 oz/110g caster sugar

2 oz/50g butter

2 oz/50g plain flour

2 lemons – juice & zest

¼ pint/150ml milk

3 eggs, separated

Cream the sugar and butter. Add the flour, lemon juice and zest and mix in. Beat the egg yolks in the milk and add to the rest of the mixture. Beat the egg whites until stiff and fold into the creamed mixture with a metal spoon. Bake in a greased 1½ pint/1 litre pie dish for 35 -45 minutes. (350F, Mark 4, 180C)

Meryl’s tips : Grandma Abson's recipe has weights for a smaller pudding but I’ve made it here with 2 lemons and have slightly increased the amount of butter, plain flour and added an extra egg to make a slightly larger pudding. That’s the great thing about Grandma’s recipes – you can adapt them and they still work out brilliantly.

Lemons are pretty underestimated in the baking world so don’t forget to check out many other fabulous recipes Recipes. 

Have you got a favourite lemon recipe for a cake or pudding?  

Let’s hear it for lemons

Tangy Lemon Loaf

Lemons are pretty underestimated in the baking world. When I was sorting through the recipes Grandma had cut out from magazines, I found one for a really tangy Lemon Loaf. I’m not sure which magazine it came from but Grandma Abson was an avid reader of Woman's Weekly. Once the Monday washing had been done, she would treat herself to a sit-down to catch up on the romantic serials as well as the more practical knitting patterns – we had a whole wardrobe of hand knitted woollen jumpers, gloves, hats and scarves.  The recipes would be cut out and saved to try out later.

Tangy Lemon Loaf

110g/4 oz butter

175g/6 oz castor sugar

Grated rind and juice 2 lemons

2 eggs (beaten)

175g/6 oz self raising flour

Milk to mix

50g/2 oz granulated sugar

Cream the butter, castor sugar and lemon rind until pale and fluffy. Gradually beat in the eggs. Mix in the flour and a little milk to soften the mixture so it drops off the spoon. Grease a 1kg/2lb loaf tin. Bake in a moderate oven (Mark 4, 350F, 180C) for 45 minutes until risen and firm on top. Prepare the lemon syrup by heating the lemon juice and granulated sugar until the sugar is dissolved. Once the cake is out of the oven, pierce the top with a cake skewer and pour over the lemon syrup. Leave the cake in the tin until cool.

This is a great recipe to serve with a bowl of blueberries and raspberries. The lemon syrup gives it really tangy and intense flavour - just the thing for a late summer’s afternoon. 

And here’s another great recipe for Lemon Biscuits. 

Have you got a Lemon recipe to shout out?