Lemony Curdy Pudding

“The proof of the pudding is in the eating” W. Camden, (Remaines Concerning Britaine, 1614)

As a Sunday treat, I made a lemony curd pudding.  My Mum used to a make a version of this, far superior to my own. It was one of those dishes that didn’t come out to my satisfaction, but paradoxically, was very popular with the family.  So popular, that a silence fell across the room while they ate it.  When I commented on this, G4 (girl, 4 years) responded “that’s because we love it so much Mummy”.    My husband even liked it and he doesn’t have a natural affinity with desserts.    For that reason, I make no apologies but note the reasons for my dissatisfaction: it was made without due care and attention either side of my husband’s monkfish dish and between bathing the kids.  I didn’t have time to monitor it in the oven and left if for 45 minutes on a low heat as my oven has a tendency to cook very quickly. 

However, it was great fun to make as it involves whisking egg whites into white peak; one of my favourite kitchen tasks.  The kids love watching them turn like it’s some magic trick.  They also helped beating egg yolks (2), with 2oz of SR Flour, caster sugar, and butter adding lemon peel zest and lemon juice.  The whisked egg whites are then folded into the cakey mixture.  After piling into a buttered oven proof dish, it is put into a roasting tray filled half with water.  The result is that the bottom half of the dish stays a curdy, custard consistency, while the top half rises a little and bakes like a cake.  As I was doing it quickly with the kids I didn’t put much lemon peel or lemon juice in.  Husband thought this fragrant and subtle.  I was also disappointed as the curd lower half looked a little like scrambled egg, which I don’t think it’s supposed to.  This didn’t put anyone off.  B2 (boy, 2 years) started crying briefly with frustration when I told him he had to wait for his portion to cool down before he could eat it.

This was done from memory from a Jamie Oliver recipe.  I'll reference it later ....

.....  Lovely Lemon Curdy Pud from Jamie Oliver's Happy Days with the Naked Chef, 2001.

Sardine Pate

“Plus ça change, plus c’est la même chose” – The more it changes the more it is the same thing:  Jean Karr, Les Guêpes, 1849.

My Mother thinks I’m cruel serving little kids cold sardines when they come round to my house for lunch, but my daughter and her friends seem to love it and will eat this by the spoonful. My son is less enthusiastic, but usually eats a little. It really must be served chilled, so ideally, make a little ahead of time or put the tinned sardines in the fridge.  Seasonable at any time!

Blend a whole tin of sardines (in tomato sauce or just oil) in a food processor and add variations of the following; olive oil, lemon juice, fresh tomatos, cream cheese (or natural yogurt).  The sardines without the fresh tomato/ tomato sauce look a little grey (and to my mind unappetizing), but some friend’s kids prefer this if they’ve an anti-tomato thing going on.  (I’ve left out the dairy before too, for a lactose intolerance 3 year old).  I like a little texture to my pate, but the kids seem to like it smooth.  We serve either on toast (can be grilled topped with fresh tomatoes), or in individual pots with toast fingers or that toddler favourite; the bread stick. 

Elizabeth David refers to a version of this recipe twice in “An Omelette & a Glass of Wine” as Sardine Butter with versions given using the same amount of sardines as butter; a “scant ounce of butter” and also adding cayenne pepper.  She clearly took her sardines very seriously as she spent time touring French sardine-canning factories as research.