The cooking magazines have long outgrown their allotted space in the bookshelf and I have started to sort and throw, which means going through and ripping out the recipes I want to keep. Now I have a huge pile of ripped out pages and I have no idea how to sort them.
On the up side I have found some great recipes I had forgotten about like a Citrus Pudding from the August 2010 Delicious magazine. I made a couple of minor changes to the recipe (I didn't have any vanilla beans on hand) and it was delicious. I'll be making it again soon.
125g soft butter
1 tsp vanilla essence
grated lemon zest and juice of one lemon
1 cup caster sugar
1 cup plain flour
1 tsp baking powder
1/3 cup milk
2 tbs cornflour
grated zest and juice of two oranges
Beat the butter, vanilla, lemon zest and half the caster sugar and beat until pale. Add the eggs and beat. Fold in the flour and baking powder and then the milk. Butter a baking dish and spread the batter in the dish.
Mix the cornflour and remaining sugar and spread over the batting.
Mix the lemon juice, orange juice, orange zest and 1 1/2 cups boiling water (the recipe said 1 cup, but I like it a little runnier) and pour over the batter.
Bake at 180 degrees for 50-60 minutes until cooked inside.
Eat with lots of cream.