Parsnip and Lemon Pudding

I couldn't resist trying out this recipe, it was the word 'parsnips' in the list of ingredients, which drew me in.  

Lemon Pie

1/4 lb flour
2 oz lard
2 or 3 parsnips
2 lemons
1 gill milk
honey
sugar
2 egg yolks

Make pastry in the usual way and line the base of a tart dish.    
Peel the parsnips and slice them thinly.  Gently cook them in the milk until very soft, you may have to add more milk part way through.    Pound them into a paste and add some honey and a large spoonful of honey, beat well.   Add the egg yolks and beat, then beat in the grated rind of the lemons and the juice.  Put into the dish and bake in a fairly hot oven until set - 20/30 minutes at about 200 degrees C.


Sounded nice and easy, and it was easy to make and bake.

The resulting tart resembled nothing more than the base for a lemon meringue pie, in fact I was tempted to whip up some meringue and pop it back in to bake.    I resisted doing that because then it wouldn't have been as close to authentic as I could make it.

So, the taste test.   It was very lemony, slightly soft, but delicious.   I served it with a spoonful of Greek yogurt and the combination worked well.

It was an interesting experiment but I think that it would have been a lot better with potatoes, rather than parsnips, I may try it some time.  

This was the Potato Pudding-Pie which I baked a few weeks ago - that one got 10/10.  The lemon and parsnip tart is awarded a 7/10.  

A week or two ago I made a carrot pudding, when I remember which book the recipe is in, I'll post about it.   That was definitely an 8/10.  

I have enjoyed this exploration of the ways in which vegetables were used in sweet dishes, with the exception of that totally disgusting cauliflower pudding, which really was the stuff of nightmares whereas the pies and cheesecakes made with ordinary white potatoes have been the most popular with my family.  




(ps For Poppy and Miles ~ I really like the wall lights you have chosen. xx)

 

Lemons and Spice and All Things Nice

Normally at this time of year I would be thinking of light and fresh tastes to go with the lighter days.   Just lately, however, it has been cold and wet, which has made me want to return to warmer foods and flavours.

A recipe which seemed to fit the bill was the one for this Lemon and Ginger Cake.    The recipe calls for lemons, brandy, lots of ground ginger and quite a heap of Cayenne pepper.   Just reading the recipe warmed me and also made my taste buds tingle in anticipation.

(I forgot to add 2 eggs to this photogaph)

The recipe reads thus:

Grate the rind of 2 or 3 lemons, add the juice to a glass of brandy.   Mix the lemon peel into a pound of flour, a teaspoon of carbonate of soda, 1/2 oz of ground ginger and 1/4 oz Cayenne Pepper (if approved).  Make a hole in the middle and pour in 3/4 lb black treacle and 1/2 lb melted butter, the lemon juice and brandy and mix.   The cake may be much improved with the addition of two eggs.  So I added them.

No baking instructions at all - which used to worry me, now I simply use my common sense.

I baked it in a moderate oven until it was done!  Just for fun I bake it in a Bundt tin as I thought I could have some fun decorating it.

This particular book has countless recipes for ginger cake, honey ginger cake, ginger nuts, gingerbread, hunting nuts, etc.  Ginger was definitely a favourite spice.   The addition of cayenne pepper was unusual enough to get my attention and soon had me thinking about spice routes and sailing ships.

Some people like spice shops, I always avoid them.   I like the smell of individual spices, but I find the combination of myriad spice smells really offends my nose.  Weird, but true.

No such problem with just the two spices.

The cake has a deliciously warm background note, provided by the Cayenne pepper, with a good strong ginger flavour which is enhanced by the brandy and ginger.   I was delighted with the result.   My only problem was that the cake was slightly dry - not a real problem because I had some ginger syrup left over from a previous bake.

I mixed it with a another splash of brandy and spooned it all over the cake.

Topped with tiny bits of lemon, candied zest and slivers of candied ginger, we were ready to tuck in.

It was really good, but yet again I find myself wanting to tweak and slightly change the recipe.  

An experiment for later in the year, perhaps.