Lemon Chicken, Roasties And A Syrup Pudding Too!

So, Dad’s bathroom’s finally reached a stage where he could teach me his lemon chicken recipe, so we made a dinner out of it, and teamed it with mini roasties, and mum’s golden syrup pudding too. So, below are pics and recipes for your perusal! Enjoy!!!

Donna xxx

Lemon Chicken

Ingredients – 2 Lemons, 4 Chicken Breasts, Salt, Pepper, Butter

Equipment Needed – Juicer, Grater, Sharp Knife, Cooker, Cup/Jug for Juice, Spoon & Knife


Prepare the Chicken:

  1. Cut off excess fat and rinse under the tap.
  2. Cut 3-4 slits into each chicken breast (this will allow the flavour to thoroughly infuse into chicken)
  3. Grate lemon zest – be careful to only get yellow peel and not white stuff as this is really acidic and horrible!! Set the peel aside for later.
  4. Juice your lemons, and put juice into a jug / cup for easy use.
  5. Grind pepper over each chicken breast and onto surrounding plate – how much depends on personal taste, but make sure you use enough to allow taste to come through when covered in juice and cooked.
  6. Add salt. Don’t need much, but what you put on will both flavour the chicken and add the dark colouring.
  7. Add some of the lemon juice – pour a small bit into each slit in the chicken breasts, over the top and onto the plate. MAKE SURE YOU SAVE SOME FOR LATER!!
  8. Leave to marinate for about 2 hours. Every 20 minutes, use a spoon to pour the juices from the plate back over the chicken, including into the slits. During this time the chicken will change colour from pink to a more white colour.
Cook Chicken:
  1. Prepare the grill by lining the pan with foil, and when ready, pre-heat the grill on full until REALLY hot, then space the chicken breasts out on the rack and pour a bit more marinade on.
  2. Put the chicken under the grill (middle of grillspace, where applicable) for a couple of minutes to sear the top, then turn the chicken breasts over and repeat.
  3. Finish by turning back over and reduce heat until cooked through.
  4. Just before serving, sprinkle lemon rind and lemon juice on top, then return to grill for a final minute.
  5. Serve with a small knob of butter on top.

Golden Syrup Pudding

Ingredients – 8oz self-raising flour, 8oz sugar, 8oz butter (+ extra to grease bowl), 4 eggs, Golden Syrup

Equipment – Mixing bowl, mixer, dish to cook in, cooker, cooling rack


  1. Grease the bowl that you’re going to cook the pudding in and put to one side. Pre-heat the oven to 180′ (160′ fan-assisted ovens)
  2. Cream together the butter and sugar in a bowl.
  3. Sift in the flour and add the eggs, and mix it all together to form a lovely fluffy cake mix, mixing for about 2 minutes (if using an electric mixer) to ensure light and fluffy.
  4. Take the greased bowl and put plenty of golden syrup in the bottom (should cover the bottom of it until there is a completely flat, level bottom). Add the cake mix on top until the bowl is about 3/4 full.
  5. Place the bowl on a baking sheet (this catches any overflow!) and into the centre of the hot oven, to cook for about 30-35 minutes.
  6. Keep an eye on your pudding whilst it’s baking. You can tell it’s done when the top springs back when poked with a finger. When this is the case, take it out of the oven and stand on the cooling rack for a couple of minutes to cool a bit.
  7. Turn out your pudding – Place a plate on the top of the bowl, turn upside down, then set down on a flat surface. Ease out of the bowl (if needed, you can help your pudding out of the bowl by carefully inserting a knife up one side, and it should release the pudding, just be careful – it can drop out quickly this way!)
  8. Serve hot! (with custard if you like it!)

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