Baked Lemon Pudding

serves 4 to 6

In a small heavy smooth-surfaced saucepan such as glazed cast-iron, placed on a large burner, combine

250 grams white sugar

OR, reserved syrup from Candied Ginger or Candied Peel and 125 ml white sugar.

Cover with silicone boil-over shield and bring to a boil. Turn down to a simmer. Insert a candy thermometer through one of the ports in the boil-over shield so that the tip is immersed in the liquid but is not touching the bottom of the pan. Cook to 260F.

125 ml water

15 ml vinegar

1 drop food colouring

Lightly butter a marble candy-slab.

2 ml flavouring essence (unless using reserved syrup)

When the candy reads 260F, remove the pan from the heat. Stir in butter (and flavouring) and immediately pour on the slab.

As soon as the candy is cool enough to handle, scrape it up into two lumps and pull them like taffy, alternating between the lumps until they become easier to handle. Divide the two lumps into four, and alternate among them pulling them until they begin to lfirm up and become glossy. Roll them rapidly into long snakes. Quickly before they harden, snip the snakes with kitchen shears into small “pillows” about a 15ml long.