YUZU LEMON PUDDING WITH LEMON CRUMBLE

SERVES 4-6 A little bit of a spin on the old-school lemon pud. Such a spectacular favourite and, here, the punch of yuzu adds a depth and complexity of flavour. I absolutely adore yuzu. It can be a little hard to source, so I have made this dish both with and without — just substitute with more lemon juice if yuzu is unavailable. INGREDIENTS • 150g butter, plus extra for greasing• 260g caster (superfine) sugar• Zest 1 lemon• 3 eggs• 150g (1 cup) self-raising flour• 100mL full-cream (whole) milk• 60mL (¼ cup) each of yuzu juice and lemon juice• 60mL (¼ cup) boiling water Crumble • 110g (¾ cup) plain (all-purpose) flour• 55g (¾ cup) caster (superfine) sugar• 50g butter• 2 tsp lemon zest• ¼ tsp baking powder TO SERVE • Dried edible flowers, for sprinkling (optional)•…

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Good Organic Gardening (Digital) - 1 Issue, Issue #12.1 - 2021

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