Beat together the egg yolks, lemon juice, lemon zest and butter until thick. 2. Combine the sugar, flour, salt and cinnamon; add alternately with milk to the yolk mixture, beating well after each ...

We love nothing more than a zesty lemon dessert. These pudding, cake and cookie recipes make the most of this light, citrus flavour in simple sweet treats. A grating of lemon zest or a swirl of lemon ...

Grease a 900ml/1½ pints pudding basin and line the base with greaseproof ... Cover with two of the lemon slices. Repeat the layers until all the ingredients are used, adding a little extra ...

In it, combine condensed milk, lemon zest and juice, and egg yolks. Whisk until thoroughly combined and homogenous. Filling will resemble pudding. Once crust is baked, remove from oven but leave ...

This retro no-bake cheesecake stirs a surprising ingredient into the batter: pudding mix! Turns out, the addition is ...

Inspired by orange roll recipes from the 1910s and ’20s ... Food Stylist: Simon Andrews. This lemon pudding is not a soufflé, but it has a light, airy feel. And, as it bakes, it separates ...

Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud. Spoon over your remaining ...

A lemon and Swiss roll amaretti ... for those who preferred not to bake everything from scratch. "I wanted it to be the People's Pudding, not just for the Queen, but the whole of the country ...

3. Place in the middle of the oven and bake for 20-25 minutes until the juices start to run and the rhubarb is soft to the touch. Remove from the oven and allow to completely cool before ...