I’ve got an ouwie!

So my poor daddy was in town last week, getting some grocery shopping and feeding his DVD addiction with yet another purchase.  He was on his way home and spotted a bus ready to leave so he did what any 71 year old would do.  No, he didn’t curse his bad timing and decide to let the bus go and wait 15 minutes or so for the next one to come along.  Instead he decided with hands full with bags of shopping that he would run for said bus.  And so he broke into  a mild jog and set about his mission happy in the knowledge he would be sitting on the bus in a flash and home in a matter of minutes.

So there he was striding along, an adveritsement for clean living, years of eating oily fish and doing daily sit ups paying off in his twilight years.  Then, oops, what the …?  He was sailing through the air, watching as the pavement grew closer and closer to his face, shopping bags gone akimbo.  You see my lovely little daddy had become a victim of badly maintained public walkways in Dublins fair city and his foot unfortunately found a sunken paving stone which menacingly tripped him and brought him crashing to the ground.

Now my daddy is a very independent little fecker and sometimes forgets that he is no longer 21 and so up he got and brushed himself down, retrieved his shopping thanks to the help of a friendly passer by, and toddled on home without a word to anyone.  Had I been the poor unfortunate I would have immediatley got on the blower to my husband, then my sister, my dad and then the national papers to ensure everyone was aware of my tumble and much sympathy was dispatched in my direction post haste, but not my daddy.  He sat at home in quite a bit of pain and uttered not a word until his phone rang and then he relayed the story to my sister who of course wanted to go straight down to check on him as did my other sister and as did I when we heard.  We were under strict instructions not to go down as he was fine and only had a bit of bruising.

Two days later at a previously scheduled doctors appointment he was informed he had a cracked rib and a sprained wrist but still banned all visits, this time conceding he would not be up to much as it was quite painful for him to move about.  We all agreed we would not bother him but I secretly planned to drop down and check on him and stock up his fridge to ensure he could remain house bound for the week without the risk of scurvy or starvation.  He got wind of my evil plan and insisted I did not come down which I had to agree to, fingers crossed behind my back naturally.  So I popped in against his wishes and lasted all of two minutes(just enough time to fill the fridge and the fruit bowl) before I was sent packing.

So if you, like my daddy, have had any little accidents lately I prescribe a large slice of Lemon Posset Cake.  It is guaranteed to put a smile on even the most bruised and battered face and heal all ouwies, well maybe not heal but it will make you forget about them for a little while at least.  If you haven’t had an accident, sure have a slice anyway and pretend you need the vitamins to keep you healthy.  Everyones a winner with this little lovely.

Lemon Posset Cake

for the lemon posset:

300ml Double Cream
75g Caster Sugar
Juice of 1-2 Lemons

1.  Pour the cream into a saucepan and add the sugar.
2.  Slowly bring to the boil ensuring to stir constantly to dissolve the sugar.
3.  Once it comes to the boil allow it to bubble for a further 3 minutes while continuing to stir.
4.  After the 3 minutes remove from the heat and pour in the juice of 1 lemon while stirring.  The mixture will thicken once the juice is added.  Taste and add more lemon juice if it is not tart enough (the posset should have a sweet, tangy, creamy flavour).
5.  Leave to cool for approximately 5 minutes before transferring to a bowl.  Cover the bowl with clingfilm and refrigerate over night. (if you are short on time 3 hrs chilling should be sufficient)

for the cake:

175g/6oz Unsalted Butter (softened, plus a little extra to grease the tin)
175g/6oz Sugar
3 Eggs
1tsp Vanilla Extract
225g/8oz Plain Flour
1tsp Baking Powder
2tbsp Milk
2 lemons
100g/3&1/2oz Caster Sugar

1.  Preheat the oven to 170°C/325°F/Gas 3.  Line the bottom of a 18cm/7″ cake tin with grease proof paper and grease the sides with butter.
2.  In a bowl cream the butter with the grated zest of 2 lemons.
3.  Add the sugar and beat for 1 minute.
4.  Add the eggs one at a time while continuing to beat, then add the vanilla.
5.  Fold in the sieved flour and baking powder, then add the milk.
6.  Transfer the mixture to the prepared tin and smooth the top.
7.  Bake in the preheated oven for 55-65 minutes or until a metal skewer inserted into the middle comes out clean.

8.  While the cake is baking pour the juice of 2 lemons over the caster sugar and mix to dissolve.

9.  Once the cake is removed from the oven and while it is still hot pierce all over with a skewer and pour over the caster sugar mixture.  Set the cake aside to cool.

10. Serve with generous dollops of lemon possett. Yum!

* lemon posset also makes a deliciously light dessert served in individual tall shot glasses with some almond biscuits, the above recipe will serve four. Transfer from the saucepan to the shot glasses and chill. *


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