and Almond Pudding with Fresh Raspberries
About 35 carbs for the whole recipe: Serves
4 whole eggs
175g/6oz caster sugar(sweetener)
¼tsp baking powder
175g/6oz ground almonds
the lemon syrup (optional)
100ml/3½floz lemon juice
100ml/3½floz stock syrup
finely grated zest of ½ lemon
1 vanilla pod, split
50g/2oz caster sugar
For the raspberry coulis (optional)
225g/8oz fresh raspberries (tinned can also be used)
3-4tbsp/45-60ml stock syrup or 2-3tsp icing sugar
caster sugar, for rolling vanilla strips (optional)
2-3tbsp ground caramel or icing sugar, for dusting and glazing (optional)
10 raspberries per portion
6-8 scrolls of clotted or whipped cream (optional)
will need six 8 x 5cm/3½ x 1¾in individual metal rings,
well buttered, and a baking tray topped with well-buttered parchment
paper, or two 450g/1lb loaf tins, lined with buttered parchment
paper (two tins will provide a deeper texture).
1. To cook the lemons, cover with cold water, bring to the simmer
and cook for a minimum of 1 hour. Remove from the water, saving
100ml/3½floz of the liquor, and cut into quarters, allowing
to drain well. Remove the pips and blitz with the saved liquor to
a smooth, thick puree in a food processor or liquidizer. Push through
a sieve and leave to cool.
2. Pre-heat the oven to 180C/350F/Gas 4. Whisk the eggs and sugar
together in an electric mixer to a thick sabayon (similar to lightly
whipped cream). This may well take 6-8 minutes to achieve. While
this is whisking, add the baking powder to the ground almonds, rubbing
the mix between your thumb and forefinger to a smooth texture.
3. Add the lemon puree to the sabayon, followed by the almonds.
Whisk slowly for 1 minute. This will help take some air out of the
mix, preventing it from souffleing in the oven.
4. Spoon into the buttered moulds on a parchment-lined baking tray,
filling each three-quarters full, or divide between the papered
loaf tins. Place in the pre-heated oven and bake for 30-35 minutes
(the loaves will need 45-50 minutes).
5. Remove from the oven and leave to cool before removing the moulds.
The sponges can now be kept in an airtight container for several
days until needed. To re-heat, place individual puddings in a microwave
for 20-30 seconds until warmed through.
6. For the lemon syrup, bring all the ingredients to the boil and
cook on a rapid simmer to a thick consistency. Remove the vanilla
pod and use the syrup as it is, or strain through a sieve to remove
the zest. Serve at room temperature.
7. To make the raspberry coulis, liquidize the fruits with the syrup
or sugar, then push through a sieve; the sauce is now ready to use.
8. To make vanilla sticks to use as a garnish (optional),
rinse the split pod removed from the syrup. Press flat with a ruler
before cutting with a sharp knife into extra fine strips. These
can now be rolled in caster sugar and left to dry.
9. To finish the dessert, its best to glaze the puddings on
their flat base; this will also provide the perfect platform on
which to sit the clotted/whipped cream. The ground caramel or icing
sugar (the caramel giving an instant bitter-sweet flavour) can be
sprinkled through a tea strainer or sieved on top of the puddings,
before glazing with a gas gun or under a pre-heated grill. If using
icing sugar for a crunchy top, three layers will be needed. Place
each pudding in the centre of a plate. The raspberries can now be
positioned in pairs at five spots around the dessert, spooning 2tsp
of coulis, if using, on each. Drizzle the syrup around, if using
(a squeezy bottle will make this job a lot easier), before finishing
with a scroll of clotted cream or whipped cream, if using, on top
of each dessert. The fine vanilla stick can now be placed on top
of the cream.