{"id":180,"date":"2020-12-20T20:05:49","date_gmt":"2020-12-20T20:05:49","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=180"},"modified":"2020-12-21T19:34:09","modified_gmt":"2020-12-21T19:34:09","slug":"lemon-self-saucing-pudding","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/180","title":{"rendered":"Lemon self-saucing pudding"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>50g butter<\/li><li>200g golden caster sugar<\/li><li>1 lemon &#8211; zested<\/li><li>100ml lemon juice <\/li><li>3 eggs &#8211; separated<\/li><li>50g plain flour<\/li><li>250ml milk<\/li><li>1 tsp vanilla extract<\/li><li>icing sugar for dusting<\/li><li>double cream to serve<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat the oven to 180\u00b0C (fan)<\/li><li>Whizz the butter, sugar &amp; lemon zest until pale and creamy.  Add the lemon juice, yolks, flour, milk and vanilla one by one<\/li><li>Whisk the egg-whites until firm but not stiff &amp; fold into the mix<\/li><\/ul>\n\n\n\n<p>Pour into buttered souffl\u00e9 dishes and cook in bain marie fo 45 &#8211; 50 minutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<p>After cooking this a few times &#8211; best works:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 small ramekins<\/li><li>Cook at 180\u00b0C (fan) for 10 minutes, then drop to 160\u00b0C (fan) for another 30 minutes &#8211; so 40 minutes in total &#8211; keeps the center nice and runny.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>My own recipe for a self-saucing lemon dessert &#8211; great to serve with limoncello and a lemon ice cream for a trio.<\/p>\n","protected":false},"author":2,"featured_media":181,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12,39],"class_list":["post-180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-dessert","tag-lemon"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"predecessor-version":[{"id":182,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/180\/revisions\/182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}