Courtesy of Gourmet Traveller and Bethany Finn’s mum.
60 gm unsalted butter, softened
330gm (1 1/2 cups ) caster sugar
Finely grated rind of one lemon , plus 150 ml juice (from about 3-4 lemons)
3 eggs, separated
60 gm self raising flour
375 ml milk (1 1/2 cups) milk
Pure icing sugar an pouring cream to serve ( i also add Golden North Ice Cream)
Preheat oven to 170oC. Beat butter ,sugar, and lemon rind in an electric mixer until pale(2-3 minutes). Add yolks one at a time.beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean dry mixer bowl thoroughly.
Whisk eggwhites in an electric mixer until firm peaks for, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic or glass dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.
Bake until risen and golden brown on top(40-50 mins) Cool briefly (5minutes) then dust with icing sugar and serve with cream or ice cream.
My version based on Helen Gregor’s original recipe it’s one of my favourite soups to make all year round you will need the following kitchen utensils.
stock pot or pressure cooker
large stainless steel bowl
medium stainless steel bowl
Ingredients: Stock or Soup Base
1kg chicken or chicken pieces
2 litres of water
2.5cm ginger -skinned and grated
1 onion quartered
2 cloves of garlic
3 sprigs of parsley
1 teaspoon salt
470g canned creamed corn
2 chicken stock cubes
1 teaspoon of sesame oil
4 tablespoons of cornflour
4 tablespoons of water (tepid) to mix with cornflour
2 egg whites (optional) whisked until soft peaks form
$2 shallots for garnish (optional)
1 teaspoon of sesame oil (to finish)
I also add garlic and sometimes celery to the original stock mixture, I also add a lot more ginger than the recipe asks – personal taste, but ginger has amazing health benefits and I find this amount of liquid needs it.
Method: Making the Base Stock
For those that are scared of making stock and soup – It’s super easy and the only way you will make a really good flavoured soup. I am pretty rustic about it these days, but literally getting organised with the ingredients before- hand it’s the best way to go – mise en place. Place it in the biggest pot you have and then add all the other ingredients. Water, garlic (optional) onion, peppercorns, celery (optional)
Bring it to the boil and if needed, skim scum as it comes to surface.
Reduce heat and gently simmer. For about a 1.5 hours. In a stockpot it should take about 30 minutes.
Strain the stock – hopefully you have a colander or strainer big enough for the job. If you don’t, I’d advise purchasing one.
Once you have strained the ‘stock’, wash the stock pot out and then pour the liquid back into the stock pot.
Put all the other ingredients into the liquid that is; creamed corn, chicken stock powder, sesame oil and additional ginger. TASTE IT – adjust seasoning to taste, I normally put in a bit more white pepper at this stage.
Pull the chicken off the carcass and add to the soup. You may like to dice it, it should pull off easily in your hands. Use the second stainless steel bowl for this. Give some to the cat whilst he’s in the kitchen.
Lastly, pour the corn flour and water mixture slowly into the hot stock and continually stir whilst pouring. Too avoid lumps put a little of the hot stock in the combined mixture. Continue to stir until the soup starts to thicken. Lastly, add the whipped egg whites slowly into the hot stock. Fold them gently in and serve. You will have a layer of egg white on top but keep folding through the hot soup to cook the egg white. Stir in the sesame oil. Serve with chopped shallots.