Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Two Chefs Bistro's lemon delicious pudding with orange blossom, clotted cream and strawberries
Ingredients
75g butter (softened)
150g caster sugar
4 lemons, zest and juice
4 eggs, separated
50g flour
75ml milk
Clotted cream
250ml cream
50ml sour cream
2 Tbsp honey
finely grated zest of one orange
1 tsp orange blossom water
Method
Preheat oven to 180degC. Grease a 1-litre deep-sided ovenproof dish (or five small dishes) with butter.
Put butter, sugar and lemon zest in a large bowl and beat with a wooden spoon or electric whisk until light and creamy.
Gradually beat in egg yolks, then the lemon juice. Do not worry if the mixture curdles. Sift in the flour and fold in gently. Stir in the milk.
Whisk egg whites to soft peaks and fold lightly into the mixture. Spoon or pour into prepared dish. Stand the dish in a large roasting tray and pour in hot water to come halfway up the side of the dish.
Bake for 30-40 minutes until the top is golden and the pudding has risen.
Serve immediately with a spoonful of clotted cream and fresh strawberries.
Clotted cream
Combine all ingredients in a saucepan with a whisk and extremely slowly bring to the boil. As soon as the cream boils, lower the heat and keep on a low simmer for five minutes. Tip into a glass bowl and leave overnight outside the fridge, wrapped in a thick tea towel. Refrigerate until required.
Requested by Liliana and Adrian Cartwright, of Dunedin.
This recipe comes from Helen Mason and Grant Cockcroft, of Two Chefs Bistro in Stuart St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
