Just click on the below links to download the PDF of the visiting teaching postcard.
Print the VT message 06 2016 Page One(or do like I did last month, and cut poster paper to printer size).
Turn the paper over and reinsert into your printer. Then print VT message 06 2016 Page Two.
Next, add the names and addresses of the women you visit teach (or just print and take along when you visit. Talk about whatever you feel is right, and leave the message and recipe card for them to enjoy on their own!
Self-Saucing Lemon-Berry Pudding
(Never had a self-saucing pudding? Think of cake with ganache, served sort of like an upside down cake. The “ganache” (sauce) sinks to the bottom of the pudding (proper English pudding, thank you!) whilst baking and helps steam the pudding into a delicate delight. Serve warm! To serve, spoon the pudding out, turning it on the plate so the sauce drips down the sides of the pudding. Add some fresh cream or ice cream to serve.)
- 1⁄2 cup sugar
- ½ cup butter
- 2 medium lemons (zest & juice)
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup milk
- 1 cup blueberries (fresh or frozen) (I used blueberries because that is all I had in my freezer. I think this would be fabulous with strawberries)
- 1 cup boiling water
- 1⁄2 cup berry jam
- 2 Tablespoons sugar
Preheat oven to 180°C / 350°F
Lightly coat a 6 cup-capacity, deep ceramic (Corningwear) baking dish with butter.
In a bowl, cream butter and sugar. Add zest of 1 lemon, eggs, and milk and mix well. Over the top, sift the flour, salt and baking powder. Add the blueberries. Gently stir all by hand until just combined. (The batter will be stiff)
Pour into the prepared deep baking dish.
In a separate bowl, combine lemon juice and boiling water to make 1 cup (add more water if needed). Warm jam (not hot) on stovetop or microwave.
Stir in the sugar, jam and zest of 1 lemon with the water and lemon juice until the sugar and jam are dissolved. Gently pour the sauce over the pudding as to not displace the batter.
Bake for 40 mins or until the pudding is cooked through.
Serve warm from the oven by spooning onto dessert plates with a side of cream or vanilla ice cream. Serves 8.