Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets
Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian
Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


English Recipe and Meal Ideas
England Pudding and Sweet Ideas
lemon chester pudding Recipe

Lemon Chester pudding is a long time traditional pudding dating back to mid-Victorian times. The pudding is a mixture fo the sweet shortcrust pastry and the tangy lemon filling.

Recipe Ingredients:

  • 8 oz prepared shortcrust pastry
  • 4 oz granulated sugar
  • 4 large eggs, separated
  • 2 oz butter
  • 1/2 oz almonds, very finely chopped
  • The finely grated rind and juice of a lemon
  • 3 oz caster sugar


Method:

Pre-heat oven to 375F or Mark 5. Roll out the pastry on a lightly floured surface and then line it into a well greased 8 inch flan case with a removable base, trimming the edges neatly. Bake without any filling (bake blind) for 10-15 minutes or until lightly golden.

Melt the butter in a saucepan, then remove from the heat and whisk in the lemon rind and juice, the granulated sugar and the egg yolks, continuing to whisk until the mixture is smooth. Increase the oven temperature to 425F or Mark 7.

Stir the almonds (into the saucepan) and return to the heat, stirring until hot, but not boiling. Spoon into the pastry case and smooth over. Whisk the egg whites until they stand up in soft peaks, then fold in half the caster sugar. Spoon this mixture over the lemon filling, roughing up to peaks with a fork, then sprinkle on the remainder of the sugar.

Bake for 5 minutes, then reduce the temperature back down to 325F or Mark 3 and bake for a further 20-30 minutes until the meringue is crisp and a rich golden colour. Serve warm or cold with cream. Serves 4 to 6.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.