There are lots of things in this world that I don’t know or understand. For example, I don’t know if any of you are interested in knowing what I don’t know or understand, but I thought I might tell you anyway. Just in case, well, you know, you are. I don’t know. So:
1. I don’t know why people always tumble all over the place when they jump from moving vehicles to the ground. You can say “slipstream” to me all you like, but I still maintain that if someone managed to push off with both feet at the exact same moment from a moving platform, then that person should no longer be moving once they’re airborne and should therefore be able to comfortably land, straight up, on the non-moving ground.
2. I do not understand how the circular patterns on CDs and DVDs translate into endless wealths of data. Same goes for USB sticks, but as I can’t see the insides of USBs but can stare at the etchings on a DVD, I’m more perplexed by items like DVDs. In other words, I don’t know how machines read machines, and it hurts my head when I try to work it out.
3. I don’t know why some people are never without a partner, and others find it near impossible to find one at all.
4. Justin Bieber. Enough said. (Baby, baby, baby, ohhhhhhh, baby, baby, baby, OHHHHHH.) (Okay, now enough said.)
5. I don’t know what to do with my life.
6. But one thing I do know, and know for sure, is that Lemon Delicious is my favourite dessert. At least, the one that I make is, and so it seems fitting to post it here as my first blogged recipe.
Gluten- and Dairy-Free Lemon Delicious
(known in the book I adapted it from as Light and Luscious Lemon Delicious)
A few words, first. There are two types of Lemon Delicious out there – the cakey kind, and the soufflé kind. This is the soufflé kind, which is infinitely more adaptable to being made gluten-free than the cakey kind.
This recipe makes for an ethereally fluffy top and an intensely lemon-y, sweet, tangy, silky, custard-y bottom. The original recipe served four, but this is my amended recipe serving 5-6. (If you want the original proportions, send me an email. Also, you can easily switch to dairy milk and normal flour if there are no intolerances/allergies/preferences in your audience of eaters.)
– 4 eggs
– 2/3 cup (145g) caster sugar
– 1 1/3 cup soy milk (or any non-dairy or dairy milk)
– 1 1/3 tb gluten-free self-raising flour (using Australian tablespoons measuring 20ml. I just eyeballed this. No need to get stressed or finicky about it!)
– 2/3 cup (165ml) lemon juice
- Preheat oven to 180°C.
- Separate eggs; place whites and yolks in two separate bowls. Add sugar to egg yolks, beat using an electric mixer until thick and creamy.
- Gradually beat in milk on a low speed, then flour and lemon juice. Pour into a large bowl if you aren’t already using a large bowl. (The recipe has you start in a small bowl, but I’ve always just used a big one from the beginning. Less washing up = win.)
- Beat egg whites in the other bowl with (clean) electric mixer until soft peaks form. Fold into egg yolk mixture in two batches. (Hannah’s note – the egg yolk mixture is extremely liquidy at this point. It’s meant to be like that, and don’t stress too much about getting the whites incorporated completely. It’s more important not to knock too much air out.)
- Pour mixture into a 2L ovenproof dish. Place this dish into another baking dish and add enough boiling water to baking dish to come halfway up the sides of the ovenproof dish.
- Bake about 45 minutes until firm to the touch. Sprinkle with icing sugar if you want.
And now, yumminess. Except here’s the thing about Lemon Delicious puddings. No matter how good they look when you pull them from the oven, they look absolutely terrible when you serve them up. No, really, they do. Don’t believe me? Look at this:
But I promise you, it tastes like awesome.
That, I know.