An old recipe from grandma Willey (1868-1950):
Sunderland, UK
This is a refreshing desert, perfect for the end of a heavy meal. It is simple enough to make, but needs an extra time and effort in order to ensure that it cooks properly without overheating, burning or going lumpy. Although this pudding has been made many times, the recipe is still followed conscienciously in order to avoid mistakes!
RECIPE for LEMON FLUMMERY
STEP 1: Juice 3 lemons. Make sure that they are juicy (thin peel, not from the fridge, soft when you squeeze them)
STEP 2: Mix the sugar into the lemon juice
Crack the eggs into the sugar-lemon mixture and whisk well
STEP 3: Mix the gelatine in a little cold water and heat gently over low heat. When dissolved, add half cold and hot water.
STEP 4: Add the lemon-egg-sugar mixture to the gelatine and heat very gently. Do not allow to boil.
STEP 5: When cooked, transfer to a dish to cool in the fridge.
Eat after a hearty meal, for a refreshing palate cleanser!
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