Lemon Delicious in the Slow Cooker or Oven

Lemon Delicious is my absolute favourite dessert and tonight I successfully made it in the slow cooker for the first time. To those unfamiliar with it, this is a lemon self saucing pudding with a light sponge cake layer on top of a runny lemon custard, I like it with a generous serve of cream. It takes one hour to cook in the oven and the batter needs to be made shortly before cooking so the egg whites don't deflate, so this means it needs to be made just before you serve dinner which isn't exactly convenient. In the slow cooker it takes 2 hours on high or 3-4 hours on low meaning you can make it hours before your guests even arrive and you can eat it in summer without heating up the kitchen.

Whichever way you make it, you have to try this! The passionfruit version is also a good option.

Lemon Delicious
serves 4
Most recipes where you beat egg whites have you beat the butter and sugar first then the egg whites meaning you need to wash the bowl in between which drives me crazy. I have written this recipe so there is no washing in the middle - you beat the egg whites first and as long as you have everything measured and work quickly they won't deflate.

50g butter

grated rind and juice of 1 lemon

3/4 cup sugar

3 eggs, separated

3 tablespoons flour, sifted

1 C milk

Preheat the oven to 160ºC. Grease a small casserole dish that fits in your slow cooker or a roasting tin. Boil the kettle.

Using an electric mixer, beat the egg whites until stiff, scrape into another bowl and set aside.

In the same bowl cream the butter with the lemon rind and sugar. When it is creamy and light, beat in the egg yolks. Stir in the sifted floured alternately with the milk.

Fold the whites into the mixture with the lemon juice, lightly yet thoroughly. Pour into the prepared dish. Place the dish in your slow cooker or roasting tin and pour boiling water half way up the sides.

Cook in the oven for 1 hour or in the slow cooker for 2 hours on high or 3-4 hours on low. It is cooked with the top sponge layer is cooked and there is a runny custard beneath. If you cook it too long the custard will set and the top layer will dry out; still edible but not as good.

Serve with cream or icecream or both!