Welcome To The World Of Neff - Sampford IXL

Simple to Make
Cooking time:
1 hour
Method
Lemon Sauce Pudding
Ingredients
55g (2oz) butter or soft margarine
110g (4oz) caster sugar
zest and juice of 2 lemons
2 eggs
250ml ( 1/ 2 pt) milk
55g (2oz) self-raising flour
1. Cream butter with 55g (2oz) of sugar and the lemon zest until pale and fluffy.
2. Beat in the egg yolks and then add half of the milk and the flour.
3. Stir in the remaining milk and the lemon juice.
4. Whisk the egg whites until thick and gently fold in the remaining sugar, then fold into the
sponge mixture.
5. Pour into a greased 1 litre (2pts) ovenproof dish, stand in a roasting pan and pour boiling
water to the depth of 5cm (2“) around the dish.
6. Place into oven and bake for 1 hour at 160°C.
Note: This pudding separates into layers of sauce and sponge.
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Desserts and Puddings
Time on your Hands
Cooking time:
50 minutes
Method
Desserts and Puddings
Lemon Tart
Ingredients
Pastry
255g (9oz) plain flour
110g (4oz) butter
30g (1oz) caster sugar
pinch of salt
50ml (2floz) water
Filling
110g (4oz) sugar
55g (2oz) butter
3 eggs
125ml ( 1/ 4 pt) double cream
zest and 140ml (6floz) of juice (3 lemons)
1. Rub butter into the flour and work to a stiff pastry dough with water. Shape into a ball and
chill for 30 minutes.
2. Pre-heat the oven to 190°C, line a flan tin and prick the pastry.
3. Bake blind for 15 minutes (to bake blind cut circle of greaseproof to fit over base and up the
sides of pastry and fill with ceramic baking beans or dried peas).
4. Beat the butter, sugar and eggs together until the mixture is pale and fluffy. Add in the double
cream.
5. Add the zest and juice of the lemons.
6. Remove the pastry case from oven. Discard the beans and greaseproof paper. Turn the oven
temperature down to 160°C. Fill the flan case and bake until golden for approx. 30 - 35 minutes.
Note: As an alternative, top the mixture with a 2 egg white meringue before baking at 160°C to create
a lemon meringue pie.
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