Top and tail the lemons and rinse them under hot water.
Put them whole into a large pan with 600ml of water and cook on a slow boil for 1 hour. Making sure there is always enough water: you should end up with about 300ml of liquid – add some if you do not!
Open the lemons and take out the pips.
Put it all through a blender with the cooked juice and make up a thin semolina-like, quite soupy mixture. I sometimes put this through a fine sieve if it looks to rough or if there are impurities.
Mix the sugar and the eggs and beat on high speed until creamy.
Add the ground almond and the bicarbonate. Add the lemon purée.
Set into 6 to 8 small “dariole” moulds or one shallow tin.
Bake in the oven at 180º for 30 to 35 minutes and serve at room temperature, inside the pans.
It will raise a little and produce an intensely lemony creamy pudding. You can also try this with clementines or thin-skinned oranges.
Go and spend a night in the desert and experience the beautiful skies of Africa at La Pause,30 km out of Marrakech,just before the village of Agafay. Have a memorable beef “tagine”, under a low hanging Touareg tent, served by candlelight.
Dine with a view over the lit Koutoubia tower in the Café Arabe, near the Mouassine Mosk in the medina.
Go for a drink at the Mamounia hotel and have a stroll in the beautiful gardens of Churchill’s favourite hotel.