Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup
Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sicilian lemon sponge pudding with creme anglaise & lemon honey syrup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is something which I’ve loved my whole life.

Half fill a steamer with boiling water and place the puddings on the steaming rack above. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. From Sicily to England, and a lemon posset - which, according to Mary Norwak's wonderful book about English puddings, is related to a medieval drink of milk curdled with wine or fruit juice called. Grease the pudding basin well with butter.

To get started with this particular recipe, we have to first prepare a few components. You can cook sicilian lemon sponge pudding with creme anglaise & lemon honey syrup using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup:
  1. Prepare 95 g softened butter
  2. Take 95 gm golden caster sugar
  3. Take 2 eggs (I used free range gold yolks)
  4. Make ready Zest & juice from 2 I waxed Sicilian Lemons
  5. Take Seeds from 1/4 vanilla pod
  6. Make ready 115 gm Self raising flour
  7. Make ready 1/2 tsp baking powder
  8. Get 1 tsp milk
  9. Make ready For the Creme Anglaise
  10. Make ready 600 ml Full fat Milk
  11. Prepare Seeds from 1 Vanilla Pod
  12. Get 3 Egg yolks (Same eggs)
  13. Prepare 30 gm caster sugar
  14. Take For the syrup
  15. Get 8 Tbsp quality Honey
  16. Take Zest of 1/2 Lemon
  17. Prepare Few drops of Lemon juice to taste

Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together. Lemon seed straining tool (to remove seeds from lemon juice) Measuring cups and spoons.

Steps to make Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup:
  1. Grease your moulds with butter & lightly dust with flour removing any excess
  2. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat. Slowly add the eggs to the sugar and butter mixture, beating continuously making sure to incorporate as much air as you can.Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds.
  3. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the mould. - Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for approximately 25 minutes.
  4. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon.
  5. To make the syrup, put the Honey, lemon zest and juice into a saucepan. Place over a low heat to warm through. - Remove the puddings and let them sit for 5 minutes before turning out onto your plate. Pour over the Creme Anglaise & drizzle with the syrup and serve…

Whisk the egg whites until firm but not stiff, and fold the mixtures together. Lemon seed straining tool (to remove seeds from lemon juice) Measuring cups and spoons. Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl. Add the milk, lemon zest, vanilla extract and currants and stir until combined.

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