Narrative Transport. The official Michael Pryor website.
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  • September30th

    Mmmm …

    I posted the above pic on Twitter and Instagram, and it prompted such enthusiasm I thought I’d share the recipe I use. Don’t be intimidated, it’s very easy – much easier than making jam.

    The only slightly tricky part is sterilising the jars and lids. I just pop my jars in the oven at 100 degrees for fifteen minutes or so, and I boil my lids in a saucepan for about the same time. Because you store this lovely concoction in the fridge, all should be fine. It won’t last long enough to go off, anyway.

    Here’s the lemon butter recipe I use.

    Ingredients

    3 eggs

    1 cup sugar

    1 tablespoon grated lemon rind

    Half a cup lemon juice

    60 g butter, chopped.

    Method

    1. Combine ingredients in a heatproof bowl over simmering water. Whisk constantly until mixture thickens and coats the back of a spoon. (It’s obvious when this happens).
    2. Remove from heat and pour into warm, sterilised jars. When cool, label and date. Store in the fridge. Smother on toast, crumpets, scones, whatever takes your fancy.
  • July17th

    I’ve had so many requests for the recipe for this one, I thought I’d put it up here.

    Ingredients:

    250g dark chocolate

    250g unsalted butter

    6 eggs, separated

    ½ cup caster sugar

    3 tablespoons plain flour, sifted

    ¼ cup almond meal

    1 tablespoon mandarin zest

     

    Preheat oven to 190 deg. Melt chocolate and butter in heatproof bowl over saucepan of simmering water or microwve. Stir until just melted. Remove from heat and set aside.

    Lightly mix egg yolks and sugar. Gradually add melted chocolate to egg mixture, stirring constantly. Using a large metal spoon, fold through the flour, almond meal and zest.

    Whisk egg white until stiff peaks form. Using large metal spoon, fold half egg whites through the batter until barely combined. Repeat with remaining whites.

    Pour into 23cm greased springform cake tin and bake for 35 mins. Don’t worry if cake seems to be wet in the centre: it will firm up a little on cooling.

    Remove from oven and leave to cool completely in tin. Transfer to a serving platter and dust with cocoa. Serve with mandarin slices and lightly whipped cream.