Cheesecake Strawberries

The perfect two bite dessert, if you can stop at one that is!

2 punnets large strawberries

1 block Philadelphia cream cheese, softened

1/2 cup icing sugar, sifted

1 teaspoon vanilla extract

5 scotch finger biscuits (or other plain sweet biscuits) crushed

Wash and dry the strawberries. Remove the tops and make a small hole in the top for the cheesecake to go in. In a mixer beat the cream cheese until smooth then add the icing sugar and vanilla and combine until smooth. Taste the cheesecake to see if you want it any sweeter. Using a teaspoon, push the cheesecake filling into the top of the strawberries and smooth over the top. You can use a piping bag for this but I found a spoon easier. Press the top of the cheesecake into the biscuit crumbs and then they are ready to serve. Repeat with the remaining strawberries. If not serving immediately cover tightly with cling wrap and refrigerate until ready to use. 

I have been wanting to make these for a long time now. After reading lots of recipes, I just decided to combine what I though would be the best combination. This is beautiful, nice and sweet and the crumbs on top make it seem like the perfect cheesecake . I made 2 half batches one Thursday night and one Saturday night, both equally delicious. Somehow between Daniel and I we managed to eat the whole half batch each night, so don’t be under any impression that you can just have one and then put the rest in the fridge, because you can’t they are just way too delicious! 

This is just one of those recipes that you must must must try and because it is so quick it is perfect for weeknights. Enjoy!

Love Sonia

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Salted Caramel and Chocolate Slice

The only way to describe this slice? Ohhhhh god! For more reason than one!

1 cup self raising flour

½ cup plain flour

100g macadamias, roasted, finely chopped

1 cup firmly packed brown sugar

175g unsalted butter, chopped

250g dark chocolate (70%), finely chopped

Caramel filling

2 tablespoons golden syrup

¼ cup firmly packed brown sugar

80g unsalted butter, chopped

3 x 359g cans sweetened condensed milk

2 teaspoons salt flakes, plus 1 teaspoon extra to scatter

Preheat the oven to 180’C. To make the slice base, place flours, nuts and sugar in a bowl. Using your fingertips, rub mixture together, breaking up any lumps of sugar. Melt 125g butter in a small pan or in the microwave until just melted, then stir into flour mixture to combine, Grease and line a 19cm x 30cm slice tin. Press mixture firmly and evenly over base, then bake for 20 minutes or until golden. Set aside to cool. To make caramel filling, place golden syrup and brown sugar in a saucepan then stir over a medium heat until combined. Bring to a simmer and cook for one minute or until bubbling, giving off steam and caramelised. Immediately add butter, salt and condensed milk, stir continuously for 5 minutes until thickened (do not allow to boil). Then spoon the caramel over the base. Bake for 15 minutes or until a darker golden. Cool. To make chocolate topping, place chocolate, remaining 50g butter and ¼ cup water in a heat proof bowl over a saucepan of simmering water, then stir until melted and smooth. Spread chocolate mixture over slice and scatter with extra salt, refrigerate for 30 minutes or until set. Cut into approximately 20 slices and serve.

I love caramel slice, so much so that I like to rate caramel slice. After having a poor to very poor caramel slice last week from a café in Fyshwick I was hanging out for a really delicious one. When my MasterChef magazine arrived I knew I was onto a winner. Salted caramel and chocolate slice, just what the doctor ordered! To make it even better the recipe is by my favourite contestant on MasterChef this year, Kylie. This recipe is easy enough to follow and provides such an amazing reward at the end.

Provided you don’t burn the caramel this recipe is really easy. It is just a little bit more special than an ordinary caramel slice because of the added salt in the caramel and macadamias in the base. The looks on the faces of those who are lucky enough to try your slice are priceless, the saltiness cuts through the sugary sweetness of the caramel and just works so well together. I so far have shared this slice with 5 people all of which had a very similar reaction of “ohhh this is amazing” somehow I don’t think it is my skills that warrant this reaction, rather the incredible flavour combination that is just so perfectly balanced.

The hardest part about making this slice for me, and hopefully not for you were the embarrassing events surrounding buying the ingredients for this slice. As if buying the amount of baking things I buy on a regular basis isn’t embarrassing enough, (with 3 tins of condensed milk, chocolate and sugar, it doesn’t look like I’m having a good day) I also had what shall be known as the supermarket incident of 2012. When scanning my groceries at the supermarket, which shall remain un-named in the hope that I can return there one day, the basket toppled from the basket shelf beside the scanner causing the milk to explode and gush 2 litres out over the floor, covering the rest of my groceries in milk and requiring 2 staff members, 2 rolls of paper towel and a spill kit to clean up. All while I had to stand there and wait because I had half a bag of groceries I needed to pay for and the other half were either covered in milk or smashed on the floor. A kind staff member replaced all the milky goods and eventually I was on my way a little more flustered than usual and really in need of a baking afternoon to calm down. This recipe provided the calm that I needed, stirring the caramel until it was a beautiful golden colour and it filled the afternoon until my darling Daniel came home and I could explain to him the mishaps of the day.

I took this slice into work and everyone loved it, feeling like slapping hands away from the container at times to preserve what was left of my new favourite slice, I gave in and let it be demolished. After all, that’s what the sneaky few slices in the fridge at home are for right!

Love Sonia

Rancell’s Ginger Snaps

Entrusted to me, this no longer secret family recipe has all the flavour of the Arnott’s Gingernut biscuits without the teeth breaking hardness and with all the added joy of home baked biscuits.

125g butter

175g caster sugar

1 tablespoon golden syrup

2 cups SR flour

1 tablespoon ground ginger

1 egg, lightly beaten

Preheat oven to 175’C. Line 2 oven trays with baking paper. In a saucepan over low heat, melt butter, sugar and golden syrup together, stirring until the sugar is dissolved. Set aside to cool slightly. In a large bowl mix flour and ginger together. Quickly beat the egg through the sugar mix and pour over the flour. Mix until it forms a dough. Roll the dough into balls and place about 4 cm apart on the baking paper. Bake for 8-12 minutes depending on your desired level of hardness. Cool on a wire rack. Makes between 25-30. Store in an airtight container for up to a week.

I tried these a few weeks ago when Rancell brought them in to work to try, his mum’s secret recipe. I just had to have it! They are so simple and so delicious it is hard not to fall in love with these. I love this recipe because of its simple melt and mix method that results in beautiful smooth biscuits. I wanted to bake these for my brother but ended up baking a chocolate mud cake for him instead. I made these last night and they have been really well received at work today and by Rancell, hopefully he’ll give me some more of his family recipes!

There is nothing hard about this recipe, just make sure you watch the sugar and butter mix on the stove because it could end up a very sticky and very burnt mess if you leave it unattended. I cooked these to the harder side, they still have a soft centre but are lovely and crisp on the outside. I have also tried some that Rancell made earlier this week which were really soft and melt in your mouth, so its up to you how you make them. Maybe a tray of each?

I can definitely recommend these for anyone who loves ginger, I think you could even add some little pieces of crystallised ginger if you really love ginger. They are also pretty enough to wrap up for ginger loving grandparents for a present, just some nice tissue paper and a cute ribbon and you have the perfect ginger lovers treat. Give these a go this weekend, as long as you aren’t alone, because you’ll end up eating all of them yourself!

Love Sonia

 

Chocolate Mud Cake

One of my favourites and an almost fail proof recipe. Chocolate mud cake. If you don’t already have a go to recipe then this one is for you!

250g chocolate (125g dark chocolate and 125g milk chocolate)
250g butter
1 teaspoon instant coffee granules/powder
188ml (3/4 cup) water
325g (2 cups plus 2 tablespoons) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda
550g (2 1/2 cups) caster sugar
4 large eggs
2 tablespoons (40ml) vegetable oil
1 teaspoon (5ml) vanilla extract
125ml (1/2 cup) buttermilk

Ganache
150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream

Preheat oven to 160 degrees Celsius (not fan-forced). Grease the side and base of a deep 23cm or 24cm  round cake pan. Line base and side of the pan with non-stick baking paper, extending the paper a few centimeters above the top rim of the pan. Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature. Sift the flour, cocoa powder and bicarbonate of soda together into a very large bowl. Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together until well combined. In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined. Add the egg mixture to the flour mixture and stir until well combined. Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition. Pour mixture into prepared pan. Bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a thin-bladed knife or wooden skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean or with moist crumbs (not gooey batter) attached, the cake is ready. Remove cake from oven, cover with a clean tea towel and allow to cool in the pan. When the cake has cooled to room temperature, remove it from the pan. Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency. Spread over cake and store in an airtight container in the fridge, serve at room temperature.

Worth every minute of the never ending hour and a half of cooking time. Whatever you do, don’t do what I did and whack this in the oven at 9pm. At 10.30 you’ll be wondering if it is all worth it. It is the next day once it is cooled and iced but when bed is calling it never seems like the best idea! I first made this cake for my little brother’s 18th a couple of years ago. It was demolished in one sitting by my family although I am still convinced the staff at the restaurant had some too!  I made it again this year because he came to visit.

The perfect mix of milk and dark chocolate in both the cake and the icing, this is not a cake for anyone who is easily embarrassed about buying junk food at the supermarket. Tucked under my arm was 4 blocks of chocolate, cream, butter, sugar, eggs and buttermilk. Thank god for self serve these days! The batter is really easy to make, just make sure you line the cake tin well and the baking is easy too. Don’t’ use a 20cm tin thinking it will be ok, because it wont, it needs the extra room or a 23cm or 24cm tin. This cake in a 23cm tin ends up about 10cm high. Test this cake carefully with a skewer after about 50 minutes. The cake will most likely still be really wobbly but it may need turning depending on your oven. I allowed the cake to cool in the tin for about 3 hours before I put it in a container. Joys of picking up younger siblings from night clubs hey! You don’t want it to be steamy when you put it in the container, you want to keep as much of the moisture in as possible.

There is nothing hard about this cake apart from waiting until the designated eating time! The icing is delicious, it covers the cake like a silky chocolate cape. The recipe calls for a lot of ganache but it isn’t wasted in any way, because the cake is so tall a lot of icing is needed to cover the whole cake, and the tiny amount that is left over will find a nice new home in your tummy! This cake can be left plain like I did or covered in strawberries or any other kind of berry. Covered in chocolate curls or drizzled chocolate would work well and so would something crunchy like a nut crumble. I served this with ice cream the first time and with ice cream and tinned mandarins the second time, the mandarins really help to cut through the richness of the cake. Daniel decided the cake is best warmed for 20 seconds in the microwave and served with custard. I took some to work and it was well received there too.

If you have a birthday coming up for someone who just loves chocolate cake then give this a go. Decadent, delicious and oh so naughty.

Love Sonia

Milo Biscuits

Something a little bit different with the delicious taste of every ones favourite milk flavouring. Milo!

125g butter, softened

½ cup caster sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 egg

1 ¾ cups self raising flour, sifted

½ cup milo

Preheat oven to 180’C. Line oven trays with baking paper. Beat butter, sugars and vanilla in a lage bowl with an electric mixer on high until mixture is smooth and creamy. Add egg and beat until combined. Fold in flour and milo. Roll heaped teaspoons of mixture into backs and place on oven trays about 4 cm apart. Flatten slightly, bake for 6-7 minutes for soft biscuits or 8-10 minutes for crispier biscuits. Transfer to wire racks to cool. Serve warm or cold. Makes approximately 40. Store in an airtight container for up to a week.

I came across this recipe one night when Daniel was nagging me for chocolate biscuits. I think my blog is starting to get to him, he doesn’t get the same things that he loves more than once now so I had to find another recipe to add to my blog that would also tame the chocolate biscuit beast raging inside my adoring boyfriend. This one looked easy enough and ended up being really really tasty. From the that’s life website, there are several other versions out there on other food blogs, most of them say to sprinkle milo on the top, so I tried that out too.

There is nothing really tricky about these. I got Daniel to help me roll the dough into balls because he wanted the biscuits quicker than I could roll them. I cooked them for about 7-8 minutes so half way between soft and crispy. They were perfect, crunchy on the outside  and just soft in the middle. The biscuits are at their best when straight out of the oven with a glass of milk but they are still nice cold. Because the recipe makes so many is it good that they last all week. It’s just a shame it can’t be halved because of the egg. If anyone knows how to halve an egg I would be delighted to know!

These are the perfect biscuit to make in the school holidays because it will stop your kids from smashing glass after glass of milo. Instead it will just be straight milk with milo biscuits. They are also easy enough for kids to help out with. If you have a pesky half a cup of milo that no one will use because they are waiting for the new tin, then give these a go. The perfect combination of chocolatey, malty, biscuity goodness.

Love Sonia

Granny’s Jam Drops

A recipe given to me by Debbie’s mum, my Granny. Her famous jam drops have been enjoyed by her family for years and now I have had my chance to try the recipe myself.

2 cups self raising flour

2 eggs

¾ cup  caster sugar

125g butter or margarine

(I added a sneaky teaspoon of vanilla extract)

Your favourite jam, I used strawberry.

Preheat the oven to 160’C and line 2 baking trays with baking paper. Cream the margarine and sugar together in a mixer, beat in the egg, mix in the flour until it forms a soft slightly sticky dough. Use a little more flour if the dough is too sticky. Roll the dough into balls, whatever size you like, mine were about the size of those Lindt chocolate balls. Place on the trays about 3 cm apart. Press a small indent in each with the top of your thumb or similar shaped object. Fill each indent with jam. Bake for 8 – 12 minutes. Store in an airtight container for up to a week. The biscuits will soften over time.

Some recipes are so simple but surprisingly delicious that they stand the test of time and get passed down family member to family member so that the recipes can remain forever shared. I like to think that I did justice to Granny’s Jam Drops and that she wouldn’t be too disappointed with my addition of a dash of vanilla extract. I found that the dough tasted a little floury, a bit like bread dough, with the addition of vanilla the dough tasted a lot more biscuity. I got about 30 jam drops out of this recipe, which was more than enough to have some at home and take some to Sydney to share with Daniel’s family.

There is nothing hard about this recipe. It is just one of those recipes that is a perfect, timeless, effortless standby recipe. It would be easy enough to whip up a batch of these in as little as half an hour once you had made these a couple of times. Not bad for something that tastes so good! I think the taste of the biscuits as a whole can be vastly affected by the type of jam that you use, I used one of those fancy made in france ones, it was beautiful, you could use anything but if you get the best that you can afford your biscuits will be all the better for it.

Sometimes recipes are lost when we lose loved ones close to us. I am determined not to let this happen in my family. All of my grandmothers are still alive and I hope over the next few years to get at least a couple more recipes out of them so that they stay with the family and are not lost and forgotten. This is the first of 3 recipes that I have recently been given by my Granny, so stay tuned for the next 2!

 

Love Sonia x

 

Carrot Cake

Yet another beautiful Donna Hay recipe that I just had to share with you. Made especially for Trish’s birthday this beautiful cake is sure to be a winner at your house.

1 ¼ cups brown sugar

¾ cup vegetable oil

3 eggs

1 ½ cups plain flour

1 ½ teaspoon baking powder

1 teaspoon bicarb soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

2 ½ cups grated carrot (about 5 carrots)

60g chopped pecans

½ cup sultanas

Frosting: 250g cream cheese, softened. 1/3 cup icing sugar, 1 ½tablespoons lemon juice (1/2 large lemon).

Preheat oven to 180’C. Place the sugar and oil in the bowl of an electric mixer and beat for 2-3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarb soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 20cm round cake tin greased and lined with baking paper. Bake for 55- 60 minutes or until cooked when tested with a skewer. Cool in tin.

For the frosting, beat the cream cheese in a mixer or process in a food processor until smooth. Add the icing sugar and lemon juice and beat/process until smooth. Spread over cooled cake. Store in an airtight container for up to 4 days.

I like to try different cakes for birthdays, as dangerous as it is, with the possibility of ruining someone’s birthday cake, it is such an amazing feeing when you cut into it and it looks and smells amazing. This one was no exception, having never made this cake before I was a bit wary, especially because it was going to make a trek to Sydney in the back of the car to an awaiting table full of people who had been promised cake. Things didn’t go to plan when I walked around to the back of the car and my beautifully decorated cake was now some kind of psychedelic mess. Never the less we trundled inside to an awaiting table of people. After a beautiful roast dinner it was time for the moment of truth. Cutting the cake. Not scary for most people, but scary for me seeing as I had never made this cake before, the decorations had already run and I was terrified that the colours may have run inside the cake. I held my breath as Trish served up the first slice and as she turned the bowl around,perfect! Just the right amount of icing, soft moist cake with a smattering of sultanas and pecans. I couldn’t have asked for a better result!

This cake is relatively easy provided that you have about 2 hours to make it. With all the carrot peeling and grating, chopping up pecans, measuring and mixing this isn’t a quick cake to make. But for a birthday or special occasion it is worth every minute. The icing is delicious as with most cream cheese icings, it goes perfectly with the cake and with them both combined it has just the right level of sweetness. If you are looking for a good Saturday afternoon cake, this one is for you. I have to warn you though, the batter doesn’t taste very nice and there is no really amazing smell that comes from the oven during baking. Don’t let this phase you, it saves up all the flavour for the final product!

I decorated the cake with fondant flowers that I coloured in 5 bright colours, unfortunately the colours ran into the icing and after about 6 hours the fondant started melting too. It still tasted beautiful, it just wasn’t as pretty as I had first hoped it would be. Next time I will use dried fondant flowers in the hope that the colours won’t make a 70’s style cake! If you have a few hours free this weekend or just a love for a brilliant carrot cake give this ago, I promise you, you will never use another carrot cake recipe!

Love Sonia

 

Blueberry Friand Slice

Not your typical slice, but just as enjoyable. Blueberries with a softcakey base, just beautiful for morning or afternoon tea.

1 ¼ cups icing sugar mixture

½ cup plain flour

¼ teaspoon baking powder

1 cup almond meal

2 teaspoons finely grated lemon zest (1 lemon)

150g margarine, melted, cooled

4 egg whites, lightly whisked

150g frozen blueberries

Icing sugar to dust

Preheat oven to 160’C. Grease and line a 16cm x 26cm slice pan,allowing a 2cm over hang on the long sides. Sift sugar, flour and baking powdertogether in a large bowl. Stir in almond meal, and lemon zest, Make a well inthe centre, add margarine and egg whites. Stir until just combined. Pour into aprepared pan, sprinkle with blueberries. Bake for 30 minutes or until a skewercomes out clean. Stand for 10 minutes. Lift out and cool on a wire rack. Cutinto pieces, dust with icing sugar and serve. Store in an airtight containerfor up to 5 days.

Wanting to make a slice for a bit of a change I trawled the internetand came up with this little beauty. Not exactly what I was looking for but wowwas it tasty. Easy enough to whip up on a weeknight to take to work for morningtea or for lunchboxes this slice is sure to please everyone, even those whopretend not to like blueberries. You can use fresh blueberries but as they areabout $10 a punnet in winter frozen ones do the trick, just pop them instraight out of the packet.

There is nothing difficult about this recipe and most of the things Ialready had at home. I just needed almond meal and a lemon. My favourite kindof baking is creating something new and exciting, not to mention delicious withthings that I already have, I find recipes that have 12 ingredients Idon’t have a bit of a turn off to be frank, I like to think I have a verywell stocked pantry, and if I don’t have it, it can’t be that good.This recipe is also good for people who don’t have a mixer or theirs hasblown up just at the wrong time, just a bowl and a spoon are required to bakethis yummy, impressive slice.

Everyone at work was impressed with how moist and tasty this slice was, even after a couple of days, (once it had retired to the place that all cakes and treats go in our house, the coffee table) it remained beautifully, sweet, soft and delicious. I can whole heartedly recommend making this, (Grandad I’m looking at you, you can make it for Gran while she is out of action) no matter what your baking skill level is, this one is easy enough for first timers and holds enough satisfaction of a perfect result for a seasoned baker.

Love Sonia

Chocolate Sugar Cookies

From the blog smittenkitchen.com. I was dying to find a simple roll outchocolate cookie dough that was different from my chocolate freckle mix so that I could try out my new Ikea animal cutters and I found something that was just perfect. Who doesn’t want squirrel cookies?

3 cups plain flour

½ teaspoon salt

½ teaspoon baking powder

1 cup unsalted butter, softened

1 ½ cups caster sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup unsweetened cocoa

Preheat the oven to 170’C. Whisk flour, salt and baking powder in a bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in an electric mixer. Gradually add flour mix and combine until smooth. Wrap in glad wrap and chill in the fridge for an hour. Roll out cookie dough on floured surface or between 2 sheets of baking paper. Cut out into desired shapes. Bake on trays lined with baking paper for 8 to 11 minutes depending on the thickness of your rolled out dough, until the edges are firm and the centre slightly soft and puffy. Cool on a wire rack.

Such an easy recipe with great results that pleased the masses I am glad to say. I initially made a batch of squirrels, snails and moose for Daniel and I, after waiting for the dough to come together and washing up I had had enough of standing in the kitchen and rolling out dough so I used about a quarter and put the rest in the fridge. I rolled out the rest on Friday night, making more squirrels and a few moose for Daniel as he liked these the best. With the rest of the dough I decided to cut out circles (with an espresso cup because I don’t have round cutters) and bake them then decorate them with white chocolate ganache Mercedes-Benz star emblems. I gave these away at a barbeque that was held at work the next day and I am pleased to announce that everyone loved them.

The hardest part of this recipe is resisting adding any liquid while waiting for the dough to come together. I really thought it was going to need some milk to help it to combine, but gradually and very slowly it all came together and formed a lovely soft dough. It is quite a tough dough to roll out, mainly because it is such a large recipe. I rolled mine in ¼ lots, so that I had better control of the overall thickness. The dough is equally as delicious uncooked, but make sure you leave some for the cookies! This recipe calls for unsweeted cocoa, I had a couple of types, I was going to use my expensive dutch one but on Thursday night we had popped into Costco after work and they had Hershey’s, and it is delicious. A lovely change from the expensive stuff!

It was so nice to get feedback from people who don’t know me and my cooking. All the feedback I received on Saturday was positive and there were a gang of kids who demolished half the jar in about 15 minutes. The main comment I received was how lovely it was to have a cookie with a soft centre. I have to admit this is also one of my favourite things about this cookie. To make the ganche I just used some white chocolate melts that I had left over from something else mixed with a few teaspoons of thickened cream and piped it from a bag fitted with a size 2 nozzle. It was really easy once I got the hang of it. I felt really good to get some of my creations out to a wider audience and hopefully I can continue this further into the future.

Love Sonia

 

Lemon Delicious

So nostalgic, dinner party dessert from the 80’s and 90’sand one of my childhood favourites, when I found this recipe I just had to make it!

 50g butter, room temperature

3/4 cup caster sugar

1 tbsp lemon zest

1 1/3 cup milk

3 eggs, separated

1/3 cup strained lemon juice

1/4 cup self raising flour

Icing sugar, to dust

Preheat oven to 160’C. Lightly grease 6 ramekins. Using an electric beater, beat butter, sugar, zest and egg yolks until pale and creamy. Gradually stir in the milk, then the juice. Add flour and stir gently to combine. Using clean beaters, beat eg whites until soft peaks form. Fold into lemon mixture, taking care not to lose volume from the egg whites. Spoon into the prepared dishes and stand in a baking tin.Pour enough boiling water around the ramekins to come halfway up the side. Bake for 20 minutes or until they are just firm to touch. Dust with icing sugar and serve immediately.

Relatively easy with such perfect results. There is something about this pudding with its lightness and lemony tang that just makes you want to go back for more and more. I made 3 out of half of this recipe, which was perfect for us, one each and a couple of sneaky extra spoons each out of the left over one. Daniel had never tried it so I was worried it wouldn’t be his kind of thing, but he absolutely loved it.

The trickiest part of the pudding is getting it cooked, set and not burnt so that it has exactly the right amount of wobble and fluffiness combined. I checked mine twice during cooking, the first time it wasn’t quite done but after another couple of minutes I tested it and it was perfect. Such a beautiful Saturday night dessert and a nice change from a couple of squares of chocolate or some ice cream.Sometimes it is just nice to make something so delicious and inspiring for those that you love for no reason at all except that you love them and want to create the best dessert possible for them. This is one of those desserts. Young or old, whip this up this weekend and I promise the smiles and praise that will be coming your way will make all the effort worth it!

 Love Sonia