Recipe for a Wet Weekend

It’s pouring. The rain hasn’t paused for breath the last couple of days and is here for the weekend. A thick covering of grey is pressing down on Sydney subduing its usual brash brightness and a damp chill has settled.  I’m in winter hibernation mode, reaching for hot water bottles and cosy rugs. This is a weekend to pull on your gum boots and slosh through puddles or turn to soul-warming, creativity stoking, comfort foods.

So this weekend I’ll be catching up on some knitting whilst watching Cadel Evans in the Tour de France and planning my French vacation (doesn’t hurt to dream).

I might visit my box of fabric and piece together a cushion cover.

I’ll be remembering my childhood winters by cooking my mum’s Lemon Sauce Pudding* and eating it with a serve of cream and a glass of red wine.

I’ll be curling up with a good book or two. Depending on my mood, I’ll alternate between Harry Potter and The Goblet of Fire and Hilary Mantel’s Beyond Black.

I’ll duck into the DVD store and grab a couple of movies to catch up on.

I’ll be playing Fairy Snakes and Ladders with my youngest daughter and drinking Green Tea with my eldest.

And if by Sunday afternoon we’re all feeling thoroughly cabin-fevered, we’ll head to the Art Gallery of NSW.

All of which feeds the soul and nourishes my creativity.

My Mum’s Lemon Sauce Pudding

1 tablespoon of butter

3/4 cup of sugar

2 tablespoons plain flour

rind & juice of 1 lemon

2 eggs

1 cup milk

Cream butter and sugar and add the flour. Stir in the juice and grated lemon rind, then add the yolks of the eggs, stir in the milk. Beat the egg whites very stiff and stir them into the mixture. Pour into a buttered oven dish (or individual dishes) then bake standing in a pan of water (about 1/2 inch) in a moderate oven for about 40 minutes.

Serve immediately and enjoy.