Grandma’s Recipe of the Month : Lemon Delicious Pudding

DessertServes N/K

How about a tangy start to the New Year? Grandma Abson's Lemon Delicious Pudding, on display as "Recipe of the Month" at Tim & Jane's Tasty Flavours in Doncaster Market's Award winning International Food Hall, is causing quite a stir! We're collaborating on getting people to bake again with Grandma's easy recipes from the past and this one is a delectable prospect. Most of the ingredients are available to buy straight from Tim and Jane's stall. It's one of my favourite recipes too, as I like the way the mixture separates into a curd at the base and a sponge on the top. – Cream the sugar and butter. Add the flour, lemon juice and zest and mix in. Beat the egg yolks in the milk and add to the rest of the mixture. Beat the egg whites until stiff and fold into the creamed mixture with a metal spoon. Bake in a greased 1½ pint/1 litre pie dish for 35 -45 minutes. (350F, Mark 4, 180C) Meryl's tips : In Grandma Abson's book on page 93 (and e-book) the measurements are for a smaller pudding but I've made it here with 2 lemons and have slightly increased the amount of butter, plain flour and added an extra egg to make a slightly larger pudding. That's the great thing about Grandma's recipes – you can adapt them and they still work out brilliantly. Lemons are pretty underestimated in the baking world so don't forget to check out many other fabulous recipes in Grandma Abson's Traditional Baking book such as Lemon biscuits, Lemon loaf, Lemon tart, Lemon meringue pie and Lemon curd.

Rhubarb and Ginger Cheesecake

DessertServes 12

Equipment - mixing bowl - sharp knife - microplane - measuring jug - whisk - wooden spoon - spatula - 25cm cake tin - rolling tin - chopping board Instructions 1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin. 2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender. 3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake. 4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture. 5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth. 6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. 7. Bake in the oven for about one hour, reducing the heat to 180°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.