When you want to make an everyday meal a Sunday feast to spoil the family, you need to make a warming traditional pudding. This nursery favourite with the addition of Lemon thyme certainly hits the comfort G spot! (G for greedy)
Light fluffy sponge with silky lemon sauce, serve hot from the oven for maximum pleasure!
You will need:
60g salted butter
120g golden caster sugar
1tsp vanilla bean paste
Zest of two lemons
1 tsp lemon thyme leaves
Juice of 1 large lemon
2 large organic eggs, separated
60g self-raising flour
280 ml milk
Preheat your oven to 200C/180Cfan/ gas mark 6 and butter an ovenproof dish.
Cream together the butter, sugar, vanilla, lemon thyme and zest. Add the yolks and flour, beating together to combine fully before adding the lemon juice and milk. Mix well.
In a separate clean and dry bowl, whisk the egg whites until firm then gently fold into the liquid mix. Pour into the buttered dish and place in a bain-marie (a larger dish/tray and fill with boiling water half way up dishes sides).
Transfer the bain-marie to the oven for approx 40 minutes, until golden and firm on top. Serve each spoonful with the puddings own lemon sauce and a drizzle of double cream. Eat straight away.
I have only been Paleo for 3 weeks now and I fell off the Primal wagon 2 weeks in and 9lbs down. Not massively so but lets just say a night out dancing around ones handbag lead to several vodka/tonics and a need for some non primal carbs the next day! In the week that followed I slipped up a handful of times and my tummy started to feel bloated again.
So, action is needed and if I’ve learned anything from the first two weeks it’s that planning and cooking ahead and stocking one’s fridge is essential. Do Not Get Caught Out – if you’re starving and without an awesome cave girl snack you’re going to grab the nearest naughty carby, sugary gut wrenching food fix.
Today I felt like being a domestic smartie smug pants and wanted to bake a handful of goodies to dip into if needed, so I decided to try a coconut cookie…mmm, think I used too much coconut flour, dry is my word du jour… let this be a lesson in baking, always use digital scales!
Lime & Coconut cookies
You will need:
2 x large organic eggs
Zest of 2 x limes
Juice of 1/2 lime
1 tablespoon of melted coconut oil
50 ml full fat coconut milk
2 heaped dsp of raw honey
80 g desiccated coconut
3 tbsp coconut flour
Mix dry ingredients in one bowl and wet in another. Combine and spoon in bitesize portions onto your best non stick and bake for 15 mins or until the bottoms are golden brown.
These are great as long as you add an icing of your choice or top with raw honey before devouring with coffee for elevenses….not quite a blooper but a recipe I need to play with and get back to you with a new, improved version…..I know I can bake better!