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Cooking Club Recipe

The sweet taste of Spring

The arrival of Spring, brings warmth, renewal and colour. The garden comes alive with abundance – blooms exploding and bees kept busy. It’s time for vibrance in the kitchen too. Don’t just think stews and soups when creating with your Smith+Noble Cast Iron 5L Pot, allow the collection of cheerful Spring colours to inspire light, bright desserts like Poh’s Lemon Delicious Pudding with Lavender Cream.

Poh's Lemon Delicious Pudding with Lavender Cream

The sweet taste of Spring The arrival of Spring, brings warmth, renewal and colour. The garden comes alive with abundance – blooms exploding and bees kept busy. It’s time for vibrance in the kitchen too. Don’t just think stews and soups when creating with your Smith+Noble Cast Iron 5L Pot, allow the collection of cheerful Spring colours to inspire light, bright desserts like Poh’s Lemon Delicious Pudding with Lavender Cream. Durable and tough, our cast iron pots are available in a range of eye-catching, in season colours. They can be used on the hob or in the oven up to 200c and have a sleek, modern design making them as stylish as they are versatile. Plus, with a 5-litre capacity you can create meals big enough to feed the entire family, all in one pot. The perfect addition to any kitchen, the most difficult decision to make is choosing which colour is right for your kitchen. Our favourite this Spring is the new Mint green! Heirloom Goods Orlando Bakeware Maxwell & Williams Teapot, Snug Mug & Mint Snug Mug Smith+Nobel Retro Toaster Print This
Serves: up to 10
Nutrition facts: calories fat
Rating: 3.2/5
( 545 voted )

INGREDIENTS

3 eggs separated
1 cup caster sugar
60g unsalted butter, softened
1/4 tsp salt
1 1/2 cups milk
60g self raising flour
Finely grated zest & juice of 3 lemons (at least 1/2 cup)

Lavender cream
1 cup thickened cream
1/2 tsp dried French lavender buds
25g caster sugar
1/2 tsp vanilla extract

INSTRUCTIONS

Heat the cream with the lavender buds in a small saucepan over low heat until hot but not boiling. Allow to infuse in the fridge overnight or for a few hours. When needed, strain the buds off in a sieve and beat the sugar and vanilla until medium peaks form. Chill until needed.

Preheat oven to 180°C FF.

To make the pudding, place the egg whites in a bowl of a stand mixer and whisk until medium peaks form. Add 1/2 cup sugar in 2 batches, whisking well between additions. Transfer the egg white mix into another bowl. Set aside.

Meanwhile, combine the butter, remaining 1/2 cup of sugar and salt in the stand mixer bowl (no need to clean first), and whisk on high speed until pale and fluffy. Add the yolks one at a time while whisking well between additions. Switch to a hand whisk to stir in the milk, then the flour, and lastly the lemon juice and zest. Finally, stir in the egg white mixture until there are very few lumps.

Pour into your cast iron pot and bake for about 20 minutes, or until you have a golden layer of light cake on top and lemony custard on the bottom. Serve immediately with dollops of the lavender cream.

The sweet taste of spring 3

Durable and tough, our cast iron pots are available in a range of eye-catching, in season colours. They can be used on the hob or in the oven up to 200c and have a sleek, modern design making them as stylish as they are versatile. Plus, with a 5-litre capacity you can create meals big enough to feed the entire family, all in one pot. The perfect addition to any kitchen, the most difficult decision to make is choosing which colour is right for your kitchen. Our favourite this Spring is the new Mint green!

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