Baked Lemon Pudding

Ingredients

1 large or 2 small lemons
50 g butter, softened to room temperature
2 eggs, separated
75 g caster sugar
2 tbsp self raising flour
280 ml milk

Method

  1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
  2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
  3. Juice the lemons into the mixture and stir in the egg yolks and flour.
  4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
  5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
  6. Serve hot.

Macaroni Cheese

Ingredients

100 g pasa shapes or macaroni
25 g butter or margarine
25 g flour
300 ml milk
100 g cheese, Cheddar or similar
½ tsp mustard
optional
ingredients		 small can tuna
100 g ham
50 g peas or sweetcorn
cooked onions or peppers

Method

  1. Cook the past and drain.
  2. Mix the margarine, flour, milk and mustard in a saucepan and whisk until the flour dissolves.
  3. Heat gently stirring all the time.  Bring to the boil and cook for 1 minute.
  4. Remove from the heat, add half the cheese, cooked pasta and any extras.  Season & stir together.
  5. Place in an ovenproof dish and sprinkle the remaining cheese on top.
  6. Grill under a hot grill until bubbling and browning.

Scones

Ingredients

225 g self raising flour
40 g butter
150 ml milk
1½ tbsp caster sugar
pinch salt
flour, for rolling out

method

  1. Put the flour in a bowl with the butter and rub in the butter to “breadcrumb” texture.
  2. Stir in the sugar and salt, add the milk and mix to a smooth dough.
    Add in more milk if it feels dry.
  3. Turn out onto a floured board and roll to 2cm thick.
  4. Cut into rounds and place on a greased baking sheet.
  5. Bake at 220°C for 12 to 15 minutes.
  • Eat hot with butter or cold with cream, jam and strawberries.

Cheesy Veg. Pie

Very, very easy.  The only thing to remember is to thaw out any frozen or chilled ingredients beforehand.  Although things like frozen peas and corn can be added directly to the boiling water.

Ingredients

1 packet flaky pastry, at room temperature 
2 tbsp butter
2 tbsp flour
½ litre milk
lots of grated cheese
assorted veg. defrosted/peeled/chopped into bite sized pieces
(peas, corn, broccoli, cabbage, cauliflower, potato etc.)

Method

  1. Prepare all the veg. depending on the types chosen.  Peel and chop potato, carrots, etc. into bite sized pieces.  Chop up broccoli or cauliflower and the like into florets.  Defrost frozen peas and sweetcorn and so on.
  2. Simmer the veg. in a pan of salted water until lightly cooked. This can all be done in the same pan if tipped in at different times (e.g. root veg first, then florets, then smaller podded veg). Drain the veg.
  3. Make a cheese sauce, by melting the butter in a pan and cooking the flour in it. Then, add the milk slowly, mixing all the time to avoid lumps. Finally, add in the cheese and stir until smooth.
  4. Pour the drained veg. into the sauce and stir well. Tip into a casserole dish
  5. Roll out the pastry to roughly fit the top of the casserole. Score 2 or 3 short lines through the pastry in the centre to allow the steam out, then place on top of the cheesy veg mixture
  6. Bake for 20 to 25 mins at 200°C