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**electmobile** · 06-07-2009, 12:56 PM

salicestar:

I have just made and eaten your recipe and it was divine. Thanks for the recipe!

I couldn't wait for the dish of ice cream to completely freeze but the bits that were frozen were very similar to ice cream. The oven-baked part of the pudding stuck to the dish, so next time I will put it onto a non-stick baking sheet instead. I didn't have any strawberries so I used a few drops of vanilla essence and I used Stevia drops to sweeten it. The vanilla flavoring completely took away any Stevia flavor so that wasn't a problem.

I also made some normal lemon curd with the 3 yolks that were over (this is for my husband as it has butter and sugar in it) and that gave me the idea of doing something a little different with the pudding, which I will try next time that I do it. Take the juice from our daily lemon and add it to the egg yolk. Add Stevia to sweeten and cook slowly until the egg thickens the lemon juice into a lemon sauce. Then make the meringue as you would make a normal meringue but with Stevia instead of sugar and then separate into the 2 portions for freezing and for cooking and pour the cooled lemon sauce onto each one and stroke it through gently with a fork. Cook/freeze as before.

If you don't like the sharpness of lemon, then make an orange sauce instead.

06-07-2009, 12:56 PM	#10
electmobile Join Date Nov 2005 Posts 550 Senior Member	salicestar: I have just made and eaten your recipe and it was divine. Thanks for the recipe! I couldn't wait for the dish of ice cream to completely freeze but the bits that were frozen were very similar to ice cream. The oven-baked part of the pudding stuck to the dish, so next time I will put it onto a non-stick baking sheet instead. I didn't have any strawberries so I used a few drops of vanilla essence and I used Stevia drops to sweeten it. The vanilla flavoring completely took away any Stevia flavor so that wasn't a problem. I also made some normal lemon curd with the 3 yolks that were over (this is for my husband as it has butter and sugar in it) and that gave me the idea of doing something a little different with the pudding, which I will try next time that I do it. Take the juice from our daily lemon and add it to the egg yolk. Add Stevia to sweeten and cook slowly until the egg thickens the lemon juice into a lemon sauce. Then make the meringue as you would make a normal meringue but with Stevia instead of sugar and then separate into the 2 portions for freezing and for cooking and pour the cooled lemon sauce onto each one and stroke it through gently with a fork. Cook/freeze as before. If you don't like the sharpness of lemon, then make an orange sauce instead.
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