Category: Health & Wellbeing

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Hot Lemon Pudding from Ballymaloe House #Cork

Myrtle Allen had been making this old-fashioned pudding long before she opened the restaurant at Ballymaloe. The recipe first came into her family in the 1930s. It is a really lovely dish and I like to serve it as a lunchtime dessert throughout the year. As the pudding bakes, it separates into two layers: the top is a light lemon sponge, and the bottom is a creamy lemon sauce. I like to serve every spoonful of the pudding with a generous amount of softly whipped cream.

Serves 4

Ingredients

  • 15 g/½ oz (generous 1 tablespoon) soft salted butter
  • 225 g/8 oz (1 cup plus 2 tablespoons) caster (superfine) sugar
  • 3 large eggs
  • 30 g/1 oz (¼ cup) plain flour
    grated zest and juice of 2 lemons
  • 250 ml/8 fl oz (1 cup) milk
  • icing (confectioners) sugar, for sprinkling
  • softly whipped cream, to serve.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Have a 1.2 litre/2 pint (5 cups) pie dish to hand.

Place the butter in a mixing bowl, cream it with a wooden spoon and gradually add the sugar. It will seem odd trying to cream so much sugar into so little butter and the mixture will have a similar texture to damp sand. Separate the eggs place the whites in a spotlessly clean bowl and set to one side. Mix the egg yolks into the butter and sugar mixture followed by the flour. Blend in the lemon zest and juice followed by the milk.

Whisk the egg whites to stiff peaks and gently fold them into the wet mixture. Pour into the pie dish and bake for about 40 minutes, or until set. The top of the pudding should be golden. Sprinkle with icing sugar and serve hot from the oven with softly whipped cream.

This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:

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Emma Harkin of Harkins Café  #Dromod Co.Leitrim hands over to Mairéad to continue top class hospitality, health and wellness on the shores of the Mighty Shannon River 🤩🇮🇪

I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.

I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.

I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.

Thank you to everyone for all your support and well wish so far. I’m very grateful.

Mairéad ☕️

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

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Trisha’s Kitchen by Trisha Yearwood


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**Cookbook Review**
⭐⭐⭐⭐/5

I’m a big country music fan and I love cooking!!  So, when I saw Trisha Yearwood had a new cookbook, I had to give it a try! 

You can tell that Trisha has put a lot of heart and soul into this cookbook.  She shares family recipes and stories throughout.  Trisha has a way of making you feel like you are a guest at her dinner table.  By the end, you feel like you know, not only her better, but others in her family.

The recipes did not disappoint.  As always, when I do a cookbook review, I had to try some of the recipes so I could genuinely rate the cookbook.  There is a little something for everyone with 125 recipes that cover everything from breakfast, snacks, pork & beef, chicken, turkey & fish,  etc.  I made Company Chicken and PB&J Cookie Bars.  What I love about the book is that it doesn’t call for a bunch of fancy ingredients, and I had everything on hand to make these two recipes.  The Company Chicken was very flavorful and something easy that I will be able to make for guests.  The PB&J Cookie Bars have become a fast breakfast in my household and are also super easy to make.

Keep in mind that most of the recipes are southern-inspired comfort food so, if you want to make the recipes healthier, you may have to make some ingredient substitutions.

QOTD:  Do you have a favorite celebrity cookbook?  If not, what’s your favorite dish to cook?

Do you like country music?  Who’s your favorite singer/group?

Thank you @netgalley, @trishayearwood, and @marinerbooks for my ARC of #trishaskitchen in exchange for my honest review.

#trishaskitchen #trishayearwood #mainerbooks @marinerbooksforbetterliving #netgalley #arcreviewer #newrelease #cookbook #recipes #cookbooklover #foodie #comfortfood #cooking #homemade #fallcookbooks #lovetocook #cookedwithlove #cookbooksofinstagram #cookbookstagram #cookbookfeature #recipe #southerncooking #taggersextraordinaire #culinary #grandmasrecipe #familyfavorite #countrymusicfan #taggersextraordinaire #lovetocook #goodfood #goodfoodandgoodfriends
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Lilly’s rhubarb and strawberry crumble 🍓 😋

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Ingredients

  • 800g rhubarb, chopped
  • 200g strawberry jam
  • 4 strawberries, chopped (optional)
  • 2 tbsp cornflour
  • 200g plain flour
  • 100g oats
  • 80g brown sugar
  • 100g butter, melted

Method

  1. Preheat the oven to 180C.
  2. Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
  3. To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
  4. Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.