Ballymaloe Updates and Lemon Pudding

Half way through week two and still loving every second! We are certainly noticing the number of dishes every day increasing and it’s becoming more and more important to plan ahead and understand timings in recipes. I love working to a deadline though so I am enjoying having my time filled up more, rather than waiting around.


Rory wiping his face after Darina slapped him with a fish!

I woke up on Monday morning feeling so excited for the week, it’s incredible what a difference it can make to your attitude when you feel like that. I loved my jobs previously, I’ve been very lucky, but there is something so satisfying about waking up and getting to spend the day doing something you have always dreamed of.


Kitchen 1: freezing first thing in the morning!

Tuesday was my favourite day so far in the kitchen, I had a lot to do but felt so much more in control than previous days.  I had to make a brown soda bread, redcurrant jelly, spiced chicken and almonds and fluffy lemon pudding. All were delicious and I was really happy with my results.

My favourite quote of today:

Rachel in response to whether pulled pork can be replicated in other animals: “well some parts of the body are better pulled than others I suppose!”

I’ve popped the recipe for the lemon pudding below, it’s very simple but absolutely delicious!

Until next time,



Fluffy Lemon Pudding:

This mix looks strange at various stages but stick with it! It will be great!


I barely remembered to take the picture! its delicious!

Serves 4-6

  • 40g butter
  • 225g castor sugar
  • 75g plain flour, sifted
  • 3 eggs, preferably organic, separated into yolks and whites.
  • 2 unwaxed lemons, zest and juice
  • 300ml milk
  1. Preheat the oven to 180 degrees Celsius and place a Bain Marie or water bath tray big enough to fit you pie dish and allow some space around it. Fill with water and allow to heat but do not over fill as it could splash into the pudding!
  2. Cream the butter until it’s light and fluffy. Add the Castor sugar and mix until combined.
  3. Add the egg yolks one by one, stirring between each addition. Stir in the flour.
  4. Add the lemon zest rind and juice gradually to prevent curdling. Stir in the milk to this mix.
  5. When you are just ready to put the pudding in the oven, whisk your egg whites to somewhere between a soft and stiff peak, do not over whip as you need the extra volume to come up in the oven!
  6. Fold this in gently but firmly and place into your pie dish.
  7. Take your pie dish to your oven and gently place in your Bain Marie.
  8. Cook for 35-40 mins, it should be risen and slightly golden but not brown. Dredge with icing sugar! This is very important to balance the lemon!
  9. Serve straight away with some whipped cream.

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