I come by my recipe obsession honestly. I don’t know about generations far past, but both my grandmothers were recipe collectors. Each had a small top drawer in the kitchen where they kept recipes neatly clipped, glued or taped into a newsprint notebook or captured in a large, plain brown envelope.
My Nain was an excellent cook. Nain is the Welsh word for grandmother and what we called my mother’s mother as she came to Canada from Wales and to differentiate her from my father’s mother, Granny Rankin. In my mind, another significant difference between the two was their ability to cook; where Nain succeeded, Granny…tried. Nain even managed standing rib roasts so that at one end these roasts would be fairly well done – as my grandfather preferred – while the other end was rare, as the rest of the family loved. I’m not quite sure why Granny collected recipes – she was a terrible cook. She was so bad that she had a door installed by her stove on the end wall of the kitchen so that she could throw things that had caught fire out into the yard. You never knew when the door would jerk open and a flaming saucepan would come flying out. As children, my sister and I learned to give this door a wide berth. What can I say? One grandmother entertained with glorious food she had prepared herself; the other called Simpson’s Arcadian Court to cater. While my grandmothers neatly cut out their recipes, my own mother, more pressed for time, ripped whole pages out of magazines and newspapers which she eventually organized into file folders.
My grandmothers didn’t have a collection of cookbooks. Nain owned one cookbook, given as a Christmas present the year it first came out, The Joy of Cooking. I now have this volume in my collection, complete with its instructions on How to Skin a Weasel. My mother had a small collection of about ten to fifteen cookbooks.
Then there’s me. I did none of these things. Cookbooks, cooking magazines and collected recipes by the box full over-run my house: tucked behind chairs and doors, filling bookcases, stacked by beds, corralled into binders and copied into notebooks. Now, where did I see THAT recipe?
In an effort not to lose track of recipes that work for me (at least as a starting point), my current approach is to record them in a small loose leaf recipe binder and annotate them as I work on them. At other times I’ve had to phone people I know I gave a recipe to in the hopes they can lay their hands on it, which, thankfully, they usually can.
Some of my grandmother’s recipes that I really can’t do without are written on the end pages of one of the first cookbooks that I purchased for myself, The Fannie Farmer Baking Book, when I moved into my first apartment. Of those, the one that I return to most often is Nain’s Lemon Pudding. It is light, fresh, and deliciously lemon. I like to serve it warm with a scoop of frozen vanilla yogurt.
Nain’s Lemon Pudding
- Serves: 6
- Hands-on Time: 20 minutes
- Baking and Cooling: 1 hour 45 minutes
- 4 large eggs, separated
- ¼ c butter or margarine, softened
- 1 ½ c granulated sugar
- ¼ c all-purpose flour
- 2c milk
- Grated zest of one lemon
- ½ c lemon juice
- Preheat the oven to 350F. Lightly grease a deep, 1 ½ quart casserole or soufflé dish. Set aside.
- Separate the eggs, placing the whites in a large metal or glass bowl and the yolks in a small bowl. Set aside.
- Beat the butter and sugar together until well blended and fluffy – about 3 minutes.
- Beat the 4 egg yolks into the butter/sugar mixture.
- Blend in the flour and the milk.
- Stir in the lemon zest and juice.
- With clean beaters or a metal whisk, beat egg whites until they form soft peaks. Carefully fold the whites into the lemon mixture.
- Gently pour the pudding into the prepared baking dish.
- Place a water tight pan on the middle rack of the oven. The pan should be big enough to hold the baking dish with the pudding. Place the baking dish in the pan and then pour one inch (2 ½ cm) of boiling water into the pan, being careful not to get any into the pudding.
- Bake for 1 hour and 15 minutes or until the top is golden brown and a thin knife inserted in the centre comes out clean. Let sit for at least 30 minutes before serving. The pudding can also be easily reheated by placing it in a low oven while dinner is being eaten if it has cooled completely and you want to serve it warm. If I’ve had the oven on for the main course, I just place the pudding in the turned off oven while we eat. No need for the water bath at this point.