Entries in AlphaBakes (5)


Episode 26: Jalousies, or Fancy Jam Turnovers

Another AlphaBakes? So soon? Well, there's a perfectly good explanatioLOOK OVER THERE




So I've become a bit gun-shy of posting any recipe that involves baking because JUST IN CASE it matches the next month's AlphaBakes letter and GOD FORBID I have to shoot something else. In this case, this recording was sitting, fully edited, waiting for the letter J. Or B. Or hell, I'd have settled for P. But the letter came up T and a frantic renaming happened, which sparked off a tide of memories.


But I'm getting ahead of myself.


A few months ago, Tanja & I stopped in at Corridor, a small bar at the north end of King St in Newtown. We'd not been before, but many friends praised it, and Charlotte (she of Creme Brutal fame)'s brother used to be cocktail manager there. I loved the decor, and the fact that I could chat fancy cocktail knowledge with the bartenders as they would experiment with ingredients (We had a 10 minute conversation about bitters. Seriously). So after a happy few cocktails, we wandered homewards, slightly loopy, and stumbled into Pentimento, the bookshop home of amusing cards, beautiful notebooks, art books, and yes, cookbooks. I bought myself a beautiful old lock and key, and somehow Tanja ended up with THE ART OF FRENCH BAKING. The next morning, she looked at it, and said "Oh. I don't think this is my style. Perhaps I'll take it back." I have never moved so fast in my life to steal it out of her hands.


Admittedly, much of the content was FAR beyond my skills (anything involving making my own pastry terrifies me), but I quickly spotted a recipe for Jalousies. I'd love to say they were a remnant of my French-Canadian childhood, but no. They simply looked easiest. Madame Mathiot's version involved making her own puff pastry, and my brain was all NOPE.


A tangent: when I was a kid, we moved around a lot. Usually once a year, occasionally more. And as we were Not Rich, moving inter provincially meant driving. A lot. It had gotten to the point that I knew the TransCanada Highway routes from Vancouver-to-Hull and Fredericton-To-Ottawa like the back of my hand. I knew the landmarks, and how looking for Hope and Riviere-De-Loup and St Louis De Ha-Ha and Wawa can make the trip go faster. However my favourite was always travelling through Quebec, because they had a) smoked meat sandwiches at every diner and b) the best Rest Stops. And why were they the best Rest Stops? Because they were frequent, the bathrooms were well-maintained and they had chuck wagons with sugar tarts and The Good Apple Turnovers/Strudels (as opposed to The Bad Apple Turnovers/Strudels, which were prevalent in English Canada, and had big chunks of crystallised sugar on top and no icing. Heathens). Of course, it wasn't until years later that I had Proper German Apple Strudel, and I was always disappointed it didn't have the same sugary artificial kick the Rest Stop ones did. This recipe is the closest I've come to making Turnovers for myself.

Anyhow, talk about the recipe, Lucas, geez.
This recipe is about as simple as it gets and so versatile. I've made berry jalousies, I've made fig jalousies, I've made a variation that involves butter and cinnamon sugar, rolled like a scroll to make baby mutant cinnamon buns, I've even made mini jalousies, folding the half-sheet over like a turnover, which gets you lots more servings out of one recipe.

And now the warning: the jam you choose is KEY. The original recipe uses redcurrant jelly. DO NOT USE JELLY. Or cheap supermarket jam that is too watery. I used beautiful Berry Vanilla jam I bought from the Eveleigh Markets (and later fig jam from the same stall) and having experimented, I won't use anything else. The reason is simple: if you use watery supermarket jam, the water will boil, and foam out over the vents, leaving your tray a sticky mess, and the jalousies devoid of any actual jam inside. Jelly is eve worse, as the water ends up evaporating, and you get empty pastry! So pick a well-made sticky name with a good consistency like the one in the video, and go for it.


Oh yes, and this is for AlphaBakes. You know, that thing that Ros and Caroline do? It's for August, and the letter is T.


Music Notes:
Aluminium - "The Hardest Button To Button", from "Aluminium", 2005
You guys know I love Jack White. Well, these guys love him more than I do. Richard Russell and Joby Talbot have created an entire album of avant-garde symphonic White Stripes covers. They presented their work to Jack White and got his seal of approval. The covers themselves range from epic (Hardest Button To Button re-imagined as a Hall of the Mountain King style escalation), to whimsical (Why Can't You Be Nicer To Me uses xylophones & strings mimicking horns) to fucking scary (Aluminum could the soundtrack to a horror film or gothic opera starring vampires). Part of the album has actually been choreographed by the Royal Ballet. Cool, huh? 

Jalousies, or Fancy Jam Turnovers
1 sheet of puff pastry (you could make your own, or buy it)
1 jar good-quality jam (I used Berry Vanilla in the video, but Fig, Blueberry or Raspberry work fine)
50g slivered almonds
1 egg

  1. Preheat your oven to 180.
  2. Lay out a piece of baking paper on the counter, and put your puff pastry upon it.
  3. Bisect the puff pastry down the middle so you get two identical rectangles.
  4. On one rectangle, spread on the jam thickly but evenly, leaving about a centimetre around each edge.
  5. Lay the second rectangle of pastry on top, and seal the edges with your fingers.
  6. With a sharp knife, cut vents in the top, about 5mm-1cm apart. Make sure you don't cut too deep and make a hole in the bottom. That'd be bad.
  7. In a little bowl, crack the egg and beat it severely. Brush the top of the pastry with the egg wash, making sure to cover it completely.
  8. Get a cookie sheet or baking tray and spray a little bit of water onto it, before transplanting the baking paper & pastry to it.
  9. Bake in the oven for 25-30 minutes until it goes all golden in the centre.
  10. 5 minutes before the baking's done, dump 3 tbsp of jam and 2 tbsp of water into a little saucepan. Heat on medium, until it combines, then take off the heat.
  11. Get the pastry out of the oven, and while it's still hot, brush the top with the heated jam mixture.
  12. Quickly sprinkle slivered almonds on top, then brush with more jam so it sticks.
  13. Allow to cool to room temperature, then cut across into strips.
  14. Seize and consume!

Episode 25: White Chocolate Show-offs

Back again for another week, just squeaking in under a deadline:


(In the US? Can't see the video? View or download here.)


Is it considered bad form to make the cookies of one of the people putting on the blogging challenge you're entering? Nah. Anyhow, I made these cookies of my own volition, not filming them, a few weeks back and they turned out great. In the afterglow of successful cookie-baking, I tweeted out a few photos, by way of a humble brag. I got many appreciative comments, including one from Ms Ros, the more than occasionally baker, stating that I could enter these into Alphabakes, due to "White Chocolate" fulfilling the W quota. Suddenly the race was on to finish this batch & make more so I could show the making of them. Such was my rush that I brought some to work with me, and I discovered that "Brown Butter Espresso White Chocolate Cookies" doesn't roll off the tongue, because people keep stopping you to ask about bits of the title. And then you end up showing off, hence the new name, and the Dolph-Ziggler-looking cartoon on the record. Me and my big mouth, right (though said big mouth comes in handy for eating cookies)? Also, between this and me bringing in some remix bread, several folk at my workplace have dubbed me "a feeder". Hmph.

On the recipe itself, the size of the cookies is key. Too small, and the butter inside will convert them into little rocks after a week in the tin. Too big, and the insides won't cook through properly. Make a few different sizes and trust your judgment. When in doubt, make 3 different sizes, and bake one of each for a sample. Done right, the butter will be chewy goodness inside each biscuit.

As mentioned before, this is my July entry for Alphabakes, as hosted by Ros of The More Than Occasional Baker & Caroline of Caroline Makes.


Music Notes:

Shonen Knife - "Top of the World", from "If I Were A Carpenter", 1994

The's - "Hanky Panky", from "Japanese Groupsound!", 2003

So my musical choices did not start this way. On a whim, while buying a New Pornographers album, I spotted a 6" single in the Sale! bin. It was by a group called the Go-Devils (not to be confused with the American psychobilly group of same name) out of Osaka, Japan. The A-Side was "I'm In Pittburgh And It's Raining", originally a jangling garage rock hit for The Outcasts in 1966 (who, ironically, have been hailed in hind site as proto-punk psychedelia forerunners). I looked at the back and saw three Japanese girls named Momo, Ritsuko & Mao Mao doing their very best tough-girl faces. My attention was got. I bought the single and had a listen. Ass-kicking rock and roll, with the wonderfully distinctive accent singing over top. Sadly, the Go-Devils haven't been active online at all (none of their stuff is available for download, so this 1996 release is my only link. And as I don't have a USB turntable to rip the vinyl, you guys get two of my other favourite Japanese rock and roll girl groups. Shonen Knife, and the's.

Shonen Knife, of course, are 30-year (!) veterans of Japanese rock and opened for Nirvana of all people, even bringing Kurt and the gang back to Japan for a tour. And on their 30th anniversary as a group, they (what else?) released an album of Ramones covers, which is winging it's way to me now.

The's have been around nearly as long, but really jumped to everyone's notice from their spot in Kill Bill in 2003. They were in the House of Blue Leaves izakaya playing while Uma Thurman  is scoping out the Crazy 88. They also played continuously through the One Big Take: The steadicam follows The Bride in the building, through into the bathroom, then turns and follows a book up the stairs into the dining room, they order, then follows Sofie back down the stairs, past the band, and into the bathroom. Full band playing, dozens of extras, one take. Seems that Mr Tarantino heard the band's music playing in a clothing store a few hours before he left Tokyo, and had to offer the clerk double the retail value of the CD to walk away with it. But he got it.


White Chocolate Show-Offs

adapted from the more than occasional baker & healthy delicious

makes 9-12 big cookies


114g unsalted butter

1 tbsp ground coffee

250 plain flour

1/2 tsp bicarb of soda

pinch of salt

150 dark brown sugar

85g caster sugar

1/2 teaspoon vanilla extract

1 egg

180g white chocolate chips.



  • Preheat oven to 185.
  • Get the butter into a little pot on medium heat & heat it, stirring now & again to stop it burning. When it turns all golden-like, take it off the heat, dump in the coffee & give it a stir.
  • Put the flour in a big bowl. Add the bicarb of soda and salt & mix it up.
  • Get a littler bowl, and pour in your ButterCoffee SuperFluid. Add the brown sugar, then the caster sugar, then the vanilla extract. Mix to combine, but don't use a whisk. The mix is so sticky it'll just become a bat & it'll be a mess to clean out.
  • Once combined, crack in the egg and beat until smooth.
  • Add the wet stuff to the dry stuff and mix it together carefully. It's going to be dryer than you expect. Don't be afraid to mix with your hands, as you don't want any flour stuck to the bottom.
  • Pour in the chocolate chips and stir again.
  • Line a baking tray with greaseproof, and grab a handful of dough, Use your hands to smooth it into a little globe (see above note on size) & onto the paper it goes.
  • Bake for 14 minutes or so until the middles are firm but not darkened.
  • Let cool completely on a wire rack before you seize and consume!



Episode 18 - Butter Cream Bikkets of Ginger & White Pepper

An episode edited in a flurry after coming back from 2 weeks of mellow beach holidays! Let's get cracking:


As the best recipes are, this one requires little effort, but the result ends up looking like you've slaved all damn day. And it's another Muppy's recipe! That makes three I've pinched from there. Go check it out and send my love & good vibes. The white pepper really brings out the spicy side of the ginger, and the bikkits themselves are quite shortbready, so not super-sweet. Which means you can eat more of them. Which is nice.

This episode was edited while wrapped up in scarf & high-collared sweater as I'm feeling poorly and cold all the time the last few days, and as such am swaddled up like Vash from Trigun, an Al Bhed from Final Fantasy X2 or a Sandbender from Avatar. 

And after I'd finished but before I'd posted, I spotted a tweet from WeirdThings, saying they had an open sponsor spot. With reckless disregard for my lunch break, I logged in and grabbed it just in time. I didn't bother writing copy like last time, just saying who I was and telling them to go nuts. Instead of wacky shenanigans about hunting down TV chefs, I instead got a heartfelt and straightforward explanation of my show and how it's cool and stuff by all three members of the show and promptly blushed and hid my face, because I don't take compliments well. Thanks guys, you win at the universe. Say hi to Spiro & The Fudge for me. Go check out their latest podcast. It's about Asteroid mining.

And, of course, this post is part of the AlphaBakes Challenge, which for April was and was hosted by Ros from The More Than Occasional Baker.

Music Notes:

The Raveonettes - "Ode To L.A.", "My Boyfriend's Back", "Here Comes Mary", from "Pretty In Black", 2005

I first came across the Raveonettes in a roundabout way. When I worked at Borders Bondi in the music section, pre-smartphone, I would while away hours looking through the music database reading reviews (until my manager caught me and yelled at me). I spotted a soundtrack of a quirky video game which had bands like the Dandy Warhols, Ben Kweller, The Flaming Lips and Cake doing covers of 50s tunes. Though I was intrigued, I saw it was unavaiable in Australia, so I went to Kazaa (yes, we had Kazaa back then), and painstakingly pirated the whole thing, an exercise which took 2 months thanks to the rarity of the songs and our dial-up connection.

The Raveonette's cool and synthy cover of My Boyfriend's Back was on there.

Later, after doing my own research (and with more money & bandwidth to my name), I sought out their earlier albums and found them awash with noisepop, reverb and goodness, but kept returning to the Pretty In Black album. I think it's the fact that the tunes sound like they're covers or songs you already know without being covers or songs you know.

Examples: "Ode To L.A.", with its "Be My Baby" drums intro (the same drums that inpired a million indie bands, according to Phonogram), and it's Beach-Boys-meets-the-Crystals sound, it fits its subject matter perfectly, and the guest vocals by a very Marianne-Faithfull-sounding Ronnie Spector are the icing on the cake. "Here Comes Mary", with its melody that makes you want to sing a bit of "All I Have To Do Is Dream" (dreeeam dreeeam dreeeeeeeam) and invokes the Chordettes, with (and I quote @_joeltron on this one) "chilly reverb. The sweet pop wrapped up in that grim tone feels ominous, the way kids' songs do when you slow them down."* 

Also, once I had decided that I wanted "Ode to L.A." to start the episode, and linked the landing of the mixing bowl with the first chorus, the rest of the video magically synced up. It was clearly meant to be.

*Thanks to @_Joeltron, the master of describing reverb, for helping me out in articulating this.


Butter-Cream Bikkets of Ginger & White Pepper

makes 2 batches or about 30 bikkets.


for biscuits:
200g butter
1/4 cup brown sugar
1 tsp ground ginger 
1/4 tsp nutmeg
200g plain flour
50g cornflour

for butter-cream:
50g butter
100g icing sugar
1/2 tsp white pepper
1/2 tsp ground ginger 
1 tsp lemon juice


  • In a bowl, cream together the butter and brown sugar. Remember to get your butter to room-temperature first or it will be a comedy or errors. 
  • When fluffy, add ground ginger and nutmeg and beat again.
  • Add both flours (sift 'em if you like), and beat again (beat it!)
  • Form into a large ball using clean hands (get messy), then form little golf-ball-sized spheres.
  • Put the sphere onto a baking-papered tray, and give them a gentle squish with two fingers.
  • Cram into a preheated over at 180 for 10 minutes.
  • When baked, lift the paper out of the tray & let the cookies firm up for 10-15 minutes (if you try and ice them hot, they'll slide about and be whimsical)

    for the butter-cream:
  • Get another bowl, and combine the 50g of butter & icing sugar with the white pepper and ground ginger.
  • Bifurcate a lemon, and get 1 tsp of juice. I don't care how.
  • Mix in the lemon juice & stir until it's smooth.
  • Once the bikkets are firmed up, smear on some icing & jam together. Let them sit on a plate so the cream can harden up (Lean them against one another so they don't slide apart)
  • Once cooled, seize and consume!
    (or you can consume them still warm, like a naughty thing. Also there will be extra icing and it is perfectly okay to eat it on toast)



Episode 15 - Botched Macadamia & Honey Pear Thing

Hello again! This is totally something fresh and new and in no way is it something I uploaded on the weekend and forgot to write a post for. Heh.


Okay, yes, I admit that I botched this a little. I could blame the fact that I used margarine instead of butter, but for the fact that I made it a second time, using butter (and a rectangular pan instead of a circle). It still tasted incredible and delicious and amazing, but it ends up looking, well, a bit rubbish. The cakey bits don't hold together, and the honey tends to stick. Eat it anyhow, because wow. 

Lord help me, this entry is part of the March AlphaBakes challenge (hosted this month by Caroline Makes but also run by The More Than Occasional Baker) and I just got in under the wire. Since macadamia are a major ingredient, it still counts for the letter M, and I will defend it in a court of food. Ooh! Ooh! And! It came from Muppys. Which is another M.  Checkmate.

Music Notes:

The Detroit Cobras - "Chumbawa", "Hittin' On Nothing", "Slummer (The Slum)", from "Mink, Rat or Rabbit" (1998) & "I Wanna Holler (But The Town's Too Small)", from "Baby" (2005)

The Detroit Cobras are an amazing band. While most cover bands would try to find popular music their crowd recognises, and bands looking for an old school sound try to replicate classics, the Cobras instead dust off a bunch of Motown classics you've never heard of, and present them in their own extremely danceable way. One of the first bands to emerge from the Detroit garage scene, the sound is uniquely their own, though none of the material is. The band is so tight they sound casual and loose, and former-exotic-dancer-turned-singer Rachel Nagy sounds like "Peggy Lee gone to seed and chain-smoking while standing on a Detroit street corner" (AllMusic). It makes for a great sound and songs that blend into one another until, oh gee, you've heard the whole record. The songs aren't old-fashioned, either. "Hittin On Nothing" has the same themes as Beyonce's "Single Ladies" with none of the crassness, "Slummer (The Slum)" tackles the same class warfare themes are Pulp's "Common People" but from the other direction, and "Chumbawa"'s lazy guitar line precedes both "Twist & Shout" by a year. Go and get their stuff. It's awesome. Also huge thanks to Second Hand Songs, which helped me source the original artists.


Id normally write this out, but I had Madras chicken pizza with pickled cucumbers and red wine for dinner and I am sweating and a little tired. Also sleepy. It's only 8:23. Shut up.

Anyhow, I found the recipe from Muppy's, who found it from Anna Gard. They wrote it down.

I'm going to sleep. Happy 15 episodes, y'all. Tell your friends!


Episode 11 - Saucy Lemon Pudding (AlphaBakes)

What? Another episode already? Well, yes! I don't often refuse a challenge, so I shot this, and oh hey wait, don't I have a fancy new editing machine that does things really quick? Well yes I do! So you get three episodes in 2 weeks! (actually, I finished the video Thursday night, but then it took ages to load to YouTube):



This is a seriously good pudding. I mean seriously good. It tastes like you remember lemon meringue pies tasting when you were little. Add a Riverina sticky or botrytis semillon and you may die. I am not responsible for those deaths.

The texture is interesting too. Because of the bain-marie style of making it, the bottom stays a little bit runny & custard, while the top has a crust and more of a sponge cake texture. The glazed zest topping is actually from a different recipe in the same book for a lemon & pecan teacake, which nearly made the cut, but I'm a sucker for puddings. The recipe describes itself as "breastfeewding for adults" which even the author acknowledges is a bit off.  

As for the challenge part, this is for the AlphaBakes Challenge, hosted this month by Ros from The More Than Occasional Baker! This is my first cooking blog challenge, and I hope I'm up to scratch.


Music Notes

Everyone has that one friend at some point in their lives. The guy or girl that jump-starts your taste in music, pushes you out of your comfort zone, and really gets you thinking. For me, that guy was David Hylton (of The David Hylton Band, Are You The Farmer?, and guitarist for Maxine Kauter).

I met David while we were both working in the music section of Borders in Bondi Junction. We talked music, and movies, and travel (he had lived in Japan, and India, and travelled all through Australia), and bonded over blues and rock.. He loaned me CDs, I burned him some of mine (I was seriously Dick from High Fidelity. I swear he has a stack of labouriously-created CDs in a corner of his flat somewhere). We became concert buddies for a while, even after I stopped working there. We saw Robert Cray, Buddy Guy (AHmazing), Faker, The Grates (AHmazing), and, unexpectedly, LiveEarth (he got free tickets). I can honestly say, without a shadow of a doubt, that without David, I would not have found/gotten into (deep breath): The Clash, The Sex Pistols, The English Beat, The Specials, Living Colour, The Folk Implosion, Bob Dylan (apart from the obvious hits), Yeah Yeah Yeahs, The Music, The Libertines, Amy Winehouse, Elbow, Jane's Addiction, Elvis Costello, The Last Shadow Puppets, Doves, The Stranglers, Dallas Crane, Sublime, Ryan Adams, or Primus (partial credit there, Ted helped too). He also had a habit of loaning me stuff that I would listen to, then put aside, but then a year or two later, I'd see a band all over the blogs or in a soundtrack, and lo and behold, I had songs by them.

What does this have to do with this episode? Well it'd had been a few years since I had seen David, and I still randomly got invites to his shows. I went to one with my old clunker of a camera and took some pictures for him, and he paid me back with a burned CD of stuff he'd be listening to (he'd gotten the hang of iTunes). 

"I put a new Amy Winehouse song on there. Ignore the tabloid stuff, it's a pistol of a track."

That song was "You Know That I'm No Good". And he's right, it is. There was also a Newton Faulkner song (which I would not notice until I saw him be awesome on Good News Week), some Elbow, and my current favourite Elton John song "Madman Across The Water". And tucked in the back was a version of the Zuton's "Valerie", produced by Mark Ronson.

MUCH later, I was in the Hunter Valley with my wife, driving along the Puddy Road, and a live version of "Valerie" came on the radio. It was a live version, so slow and swingy. 

"I prefer the up-tempo version." said I. Tanja wanted to hear it, so I dug out my iPod and played the Zutons version. No, that wasn't it. I couldn't find it, because the artist listed was Mark Ronson.

Tangent! The Triple J Like A Version Series. I love the concept (getting artists to do nonstandard covers of somgs they like that might be outside their comfort zone). I bought the first one on the strength of the Cat Empire's "L'Hotel De Californie". Didn't like the rest of the album because I either a) didn't know the artist, b) didn't know the cover, or c) both (example, thanks, Corinne Bailey Rae, for covering "Venus As A Boy", but I know neither you nor that song (there were exceptions, like Tegan & Sara's "Dancing In The Dark" and Crooked Fingers' "Long Black Veil"). I much preferred the lighthearted Triple M Musical Challenges, which were more of a "Let's get Jimmy Barnes in a room and see if he can do Dancing Queen". So anyhow, on a whim, I purchased Like A Version Vol 7, specifically looking for music for this podcast. Some stuff was fun (like Owl Eyes' cover of "Pumped Up Kicks" which I heard before I heard the original), but most didn't change me life. Except there was this one track, sung by the Kaiser Cheifs, called "Record Collection" which was good, and I felt I'd heard it somewhere. So, on the way to work, I looked Mark Ronson up in the iTunes store and nearly died.

Not ONLY was her the star producer for Amy Winehouse, Lily Allen, and others, but he had an entire album of covers of Coldplay, Kaiser Cheifs, Britney Spears, The Jam, Radiohead, Maximo Park & Kasabian. He loves the big band horn sound. And, as I posited to Tanja, I think his being a producer has influences him to create these layer, complete soundscapes that sound amazing through good headphones.

Then I realised (after buying two of his albums) that I had one of his songs in my playlists all along. David Hylton strikes again.

Mark Ronson - "God Put A Smile Upon Your Face (feat. The Daptone Horns)", "Oh My God (feat. Lily Allen)", "Diversion", from "Version", 2007

From Mark's own words (iTunes included a video called Track By Track), "God Put A Smile Upon Your Face" was his favourite Coldplay song and he loved the melody and the lyrics (I disagree, saying it's one of Chris Martin's whinier efforts), and that he loved the lyrics so much that he stripped the song back to just the melody and then turned it into an obnoxious horn line, knowing that when people hear it, their brains would start singing the Coldplay lyric. I just love the energy, and how it seems to be a badass intro to a song that never happens.

As for "Oh My God"... his take: "Lily came in and for the first two takes wasdoing a straight-up Ricky Wilson impression, until i asked her to try and make it her own, and suddenly it all changed". My take? It is very much her own song with the slow-quick Lily Allen phrasing working very well and being insancely catchy.

And I used "Diversion" as just that, a diversion while the track switched.


Recipe Notes:

Sauce Lemon Pudding w/ Glazed Zest

Ingredients (most of which you should already have about the place)

100g softened butter
180g caster sugar
2 lemons
4 eggs
60g plain flour
250mL milk
1tbsp extra caster sugar 


  • Preheat oven to 180°
  • Cream together your butter and sugar in a bowl (I did it by hand, because mixers are for pansies. This is why your butter needs to be soft.)
  • Separate 4 eggs, and put the whites in a 2nd bowl, putting the yolks in with the butter-sugar-mix.
  • Zest both lemons, and hide away half the zest for later. Add the remaining zest & the juice of both lemons to the egg-yolk-butter-sugar mix.
  • Add the flour and milk to the zest-egg-yolk-butter-sugar mix and mix it all up.
  • Take your egg-white bowl and beat it into soft peaks (this took me forever, hopefully you're better at it)
  • Fold the beaten whites into the zest-egg-yolk-butter-sugar mix (carefully, if you like. I was... less careful)
  • Grease an over-proof bowl or cake tin, then pour in the mix.
  • Stand the bowl/tin in a tray, then fill the tray with water about halfway up the side of the bowl/tin.
  • Bake for 60 minutes, or until the top goes golden and shows little cracks.
  • Meanwhile, get a little pot and put it on medium heat. Add your reserved zest, 125mL of water, and your extra caster sugar. Give it a stir and let it cook 5-10 minutes. When the zest has coloured the syrup around it and started to go translucent, take it off the heat and scrape it into a cool bowl & let it sit to cool.
  • Once the pudding is done, let it cool for 10 minutes, then spread your sticky zest glaze over the top.
  • Carve into quarters, seize and consume!

Also, I'm thinking I need a new title sequence. Or at least, reshoot the old one. Thoughts? Comments? Suggestions? Send them to or hit me up on Twitter @CoverVersionsTV.