Steamed Lemon and Vanilla Syrup Sponge

Special equipment: 1 1/4 quart heatproof bowl

Ingredients

serves serves four to six, active time 25 minutes, total time several hours, including baking and cooling

• 1 vanilla pod
• 1 lemon
• 5/8 cup unsalted butter
• 5/8 cup caster sugar
• 3 eggs, lightly beaten
• 1 2/3 cups plain flour
• 1 1/2 tsp baking powder
• 1/2 - 2/3 cup full-fat milk
•  
• Syrup
• Juice and grated zest of 2 lemons
• 1 cup caster sugar
• 2/3 cup water

Procedures

1. Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly. Add enough milk to give a soft dropping consistency, then set aside.
   
2. To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod. Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency.
   
3. Cut the zested lemon in half widthways and trim off the bottom and top. Place the widest end of one of the lemon halves in a buttered and floured 1 1/4 quart heatproof bowl and cover with the syrup, reserving a little for later. Spoon the sponge mix. Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 320F for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).
   
4. Turn out into a large serving bowl and pour the last of the syrup over the top. Serve with double cream.

Vanilla Pudding

Special equipment

saucepan, whisk, spatula, mixing bowl, fine mesh strainer, immersion blender

Ingredients

serves Serves 5, active time 15 minutes, total time 30 minutes

• 3 cups milk
• 1 vanilla bean, split and scraped
• 3/4 cup plus 2 tablespoons sugar
• Pinch salt
• 6 egg yolks
• 2 tablespoons cornstarch

Procedures

1. Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to form a paste. Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again.
   
2. Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Once cool, blend with an immersion blender until smooth and shiny. Will keep for several days in a clean airtight container.

Individual Blueberry Buttermilk Loaves

Special equipment

4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer

Ingredients

serves serves 4, active time 15 minutes, total time 40 minutes

• 3/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 3 tablespoons buttermilk
• 1/2 cup blueberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.
   
2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.
   
4. Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.

Pink Lemonade Curd

 

Special equipment

a boiling water canner and jar lifter, a food mill

Ingredients

serves Makes six (1/2 pint) jars, active time 45 minutes, total time 1 1/2 hours

• 3 cups granulated sugar
• 2 pints raspberries (about 4 cups, 1 ½ pounds), gently washed
• 1 cup lemon juice, squeezed from 6-8 lemons
• Zest from 2 lemons
• 8 whole eggs
• 1/4 teaspoon salt
• 8 ounces butter (2 sticks), cubed
• 1 teaspoon vanilla extract

Procedures

1. Prepare boiling water canner and sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Crush the raspberries by turning them in a food mill or crushing them through a fine sieve using the back of a spoon until all that remains are the seeds. You should have about one cup of raspberry juice/pulp.
   
3. Prepare a double boiler by bringing an inch of water to a boil in a medium-sized (3 quart) saucepan. Once the water boils, drop the heat to low and maintain an even simmer. Set a non-reactive, heat-safe bowl on top of the saucepan. Make sure that the bottom of the bowl is not in contact with the water.
   
4. Combine sugar, eggs, lemon zest, lemon juice, raspberry pulp, and salt in the bowl of your double boiler and mix well.
   
5. Cook curd, whisking frequently, until the mixture begins to lighten in color and thicken, about ten minutes. Whisk in butter and vanilla and continue to cook until it registers 170°F on a candy or instant read thermometer.
   
6. Once curd has reached desired consistency, turn off heat and strain through a fine sieve to catch large bits of lemon zest or any solidified egg.
   
7. Ladle curd into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
8. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
9. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
10. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.