I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

Showing posts with label gluten free lemon delicious pudding. Show all posts
Showing posts with label gluten free lemon delicious pudding. Show all posts

July 5, 2012

Delicious Lemon Delicious





















How have I never tried this pudding before?

It must be a cruel trick the Universe decided to play on me, that's the only logical explanation. Well, I will certainly make up for lost time without delay. That'll teach the universe to mess with me!


My husband had a birthday this week. Littlej decided she wanted to make Daddy a cake, so I happily went with dessert instead. His favourite ever is Lemon Meringue Pie, but really I didn't want to muck about with all the fiddliness. I looked around for something else.

The other day a Contestant on one of the Cooking Shows on TV whipped up a Lemon Delicious Pudding to rave reviews from a Notoriously Fussy Food Critic. I figured if he was impressed and cracked a smile, then it was certainly worth a go.

Thus I thwarted the plans of the Universe to separate me from my Pre-Destined Pudding Pleasures.





















Delicious Lemon Delicious Pudding
(yes, the extra delicious is necessary)


1 cup Castor Sugar
1 cup lactose free Milk or Cream
1/4 cup gluten free SR Flour
1/3 cup Lemon Juice
2 Eggs- separated
1 tablespoon Butter or substitute
finely grated rind of 2 small Lemons
pinch of Salt







Grate the lemon rind nice and finely, I like to use a microplane. Grating rather than chopping is best as this really bruises up the little oil cells releasing more yumminess.
Secret Tip Number One:  try and remember to do this BEFORE you squeeze the lemons, I may have had to learn this the hard way in the past






















Now Secret Tip Number Two: beat the egg whites first. It's so much easier than doing the cakey mix then having to wash them off, and what if they aren't spotless and the whites don't whip?






















Pop the sugar, egg yolks, butter, lemon rind and salt into a bowl and beat until nice and fluffy


















Add in the milk, juice and flour. Mix thoroughly and quickly so it doesn't curdle























Now whisk in about a third of the egg whites to loosen up and lighten the batter,




















then carefully fold through the rest of the whites, but make sure there aren't any chunks























Grease some ramekins, I used  3 large and 3 small, but 4 with a 375ml capacity would be just right





















Pop these into a deep oven tray to use as a water bath, fill with batter then transfer to the oven rack.
Secret Tip Number Three: Pour the hot water into the pan AFTER it's safely placed in the oven. This makes life sooo much easier and ensures you don't slop water all over the floor or even worse into the raw batter.
Make sure the hot water comes about halfway up the sides of the ramekins























Bake at 170* for about 45 minutes or until golden and set. I pulled mine out 5 minutes early as I made them early and wanted to re-heat them in the oven later on. This way they wouldn't get all dried out and icky. As a result mine sunk in the middle a bit, but don't worry they popped right up again later on after they finished cooking off






















Now really, this should certainly be enough Deliciousness for one day... but it was a Birthday! That means extras are allowed- right? So as not to disappoint the Birthday Boy I made an Italian Meringue Topping to finish off the little puddings. For my recipe check out this post
http://intolerantchef.blogspot.com.au/2010/05/ice-cream-cone-cupcakes.html



I'm so glad I did


It just finished them off to perfection. They also looked so pretty- from this























to this
























So cute!



But now for the big question: What Lies Beneath???

This!


















Just an intense lemon hit with a gorgeous silky texture that's as light as a feather. A sponge-like cakeiness at the top half of the pudding with just a hint of delicious chewiness from the caramelised sides and soft, soft mousse like yumminess at the bottom.

I don't usually rave about a recipe this much.


Like a Lemon Meringue Pie without the bother of pastry or the effort of making lemon butter, no risk of a soggy bottom or weepy meringue either. There's a lot to rave about :)

We've used up our quota of birthdays until the end of the year though... but I guess Father's Day is next, and Sundays, and I need a pick-me-up days, and let's-find-an-excuse-to invite-friends-over-so-we-can-have-pudding-days... so I guess we'll be right for now.







So my Dear Readers, have you ever come across a recipe the Universe has been hiding from you, and what did you do about it?





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