lemon delicious pudding

lemon delicious pudding

13 Jun 2011

Do you ever make Lemon delicious pudding? It's one of my favourite winter desserts.

The recipe usually contains quite a lot of butter but I found this low fat version by Rosemary Stanton many years ago and managed to track it down for you here.

The pudding separates into 2 layers - a lemon sponge topping over a tangy lemon sauce. It's a pretty simple recipe requiring ingredients already in your cupboard. If you read through the comments you can leave out the skim milk powder and water and just substitute with low fat milk instead.

The weather here is pretty wet and cold, so you know what, I might have to make another batch for my dinner tonight. 

It's only a few days now until I fly out and I've spent most of today trying to set up my new camera and laptop ready for the trip. It's coming together but I'm still not there yet.

For those of you in Australia, I hope you enjoyed your very wet Long Weekend, 

Jillian

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pronto - plum crumble

pronto - plum crumble

19 May 2011

Now that it's getting colder at night, my sweet tooth is rearing it's ugly head. I try not to overindulge so I've tracked down some lower fat versions of old family favourites, like lemon delicious pudding, rice custard and fruit crumbles. Sometimes I make apple crumble, sometimes apple and berry or rhubarb crumble but on this occasion I made a plum crumble.

The main ingredient in this simple plum crumble is a big tin of plums in fruit juice topped with an oats based crumble. I added 1 teaspoon of brown sugar to the drained plums before I cooked the crumble just to make sure they weren't overly tart. This is something similar to the recipe I used for the crumble topping but I used butter instead of the macadamia nut oil. The recipe makes a generous amount of the crumble topping so I store any leftovers in the fridge to use when the need for crumble strikes.

The sauce you see is just the juice from the tin to which I've added one cinnamon stick and a teaspoon of sugar then reduced to a thick syrup.



To make sure there was plenty of the lovely crunchy topping, I spooned a few extra tablespoons onto a tray and cooked the extra crumble for about 10 minutes until golden and crunchy. I served the crumble with a big dollop of natural yoghurt. Yum!

It's been a busy week so I thought I'd post this a little earlier as I have lots to do tomorrow night before the weekend begins.

See you all next week,

Jillian

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