Here is another amazing recipe which I had the pleasure of enjoying out at Parkesbourne Produce the other day. Julie created this Honey lemon cream pudding from a book by Annabel Langbein, The free range cook, self published in 2010.
When Julie popped down this amazing dessert in front of me, I knew that I was in for a treat. I knew that her raspberries were outstanding – I’d enjoyed them so in the garden and was looking forward to trying more inside.
But when she combined them with local honey and fresh meyer lemons (that she is growing on her front veranda), my mind was blown. This flavour combination is outstanding! But I really do hope that you get the chance to try this dish with Parkesbourne Produce’s raspberries because they really are the star of the show!
HONEY LEMON CREAM PUDDING
600 mL cream
But when she combined them with local honey and fresh meyer lemons (that she is growing on her front veranda), my mind was blown. This flavour combination is outstanding! But I really do hope that you get the chance to try this dish with Parkesbourne Produce’s raspberries because they really are the star of the show!
HONEY LEMON CREAM PUDDING
600 mL cream
1/2 cup honey (Poilles stringybark honey from Collector)
1/4 sugar
100 mL lemon juice (Meyer lemon – Eureka or Lisbon would give it more acidity)
fresh raspberries (an essential ingredient though you could get away with blueberries or strawberries)
Put cream, honey and sugar in small saucepan and bring to the boil (stir to dissolve sugar). Reduce heat and simmer for 3 minutes. Remove from heat and add lemon juice.
Strain through a sieve into ramekins – I prefer bone china teacups – and chill until set. Serve wirh fresh raspberries – Autumn ones are the best!
