“This pudding is simply some of my favourite things, heaped together. Crisp biscuits and a tangy goat’s curd eat very well together, while bitter marmalade adds vigour. ”
4 lemons 4 large free-range eggs 225 g butter 350 g sugar 3 tablespoons goat's curd 1½ tablespoons bitter marmalade SHORTCAKE 40 g whole blanched almonds 40 g white breadcrumbs 125 g butter , at room temperature 40 g caster sugar 1 orange 170 g flour Method
- Whisk the lemon zest, juice and eggs in a saucepan. Add the butter and sugar and stir well over a gentle heat until the butter is melted.
- Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly.
- Pass the curd through a sieve, cover, and cool at room temperature, then chill. You’ll have about 700g. Store in the fridge.
- Make your shortcakes. Grind the almonds in a food processor. Toast the breadcrumbs in a dry frying pan.
- Beat the butter and sugar together until pale, then add the orange zest and mix well. Add the flour, ground almonds and breadcrumbs. Mix very well into a dough.
- Knead lightly then shape into a log of 7 to 8cm diameter. Wrap in clingfilm and refrigerate for at least 1 hour, but preferably overnight.
- To cook, preheat the oven to 170ºC/gas 3. Line a baking sheet with greaseproof paper.
- Cut the shortcake into 12 slices the thickness of a pound coin (freeze the rest for later), and bake for 12 to 15 minutes, till the palest golden colour.
- Remove from the oven and let cool.
- Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goat’s curds. Spoon over a little marmalade and serve as if a treat from Granny.
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