I have a book in my possession called ‘The Man Catcher’s Manual’, which offers all sorts of advice about finding a sugar daddy. The only piece I remember is that one should always carry an uncrushable jersey day dress in their handbag so one doesn’t have to be seen at 10am the next morning in last night’s cocktail frock. Alas, I have had little use for this piece of information, but have found it extremely handy to always have a very simple dessert recipe in my apron pocket. I haven’t attracted the attention of any wealthy benefactors with it yet, but this can only be a matter of time…
We have Jill Dupleix to thank for this tremendous recipe (and my sister Marion, who first alerted me to it). Jill Dupleix is one of my favourite writers – not least because I emailed her once when she wrote about quinces in The Times and she replied about 10 minutes later – and her recipes are brilliant. You should really go and buy one of her books. (Marion’s recipes are great too, only she hasn’t written any books. Yet.)
This is velvety, creamy and tangy all at once. Use Yen Ben or another acidic variety of lemon for best results.
125g caster sugar
60ml (4Tbsp) lemon juice
Pour the cream and sugar into a small pot. Heat gently, stirring to dissolve the sugar, and bring to the boil. Let simmer very, very gently for three minutes. Remove from the heat and stir in the lemon juice. Let cool for 10 minutes, then pour into four ramekins or little coffee cups. Chill for a few hours before serving. Serves four.
Have a sweet weekend, everyone, and don’t forget to enter The Kitchenmaid’s fab birthday giveaway!