Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup

Lemon Pudding with Syrup

• unsalted butter, for greasing
• brown sugar, for dusting
• 100 g lemon juice
• 850 g water
• 280 g brown sugar
• 4 - 6 pieces lemon peel, to taste
• 130 g strong white bread flour
• 60 g unsalted butter, diced
• 15 g milk
• 60 g lemon juice, freshly squeezed
• 2 tsp baking powder
• 2 medium eggs

Beef Bourguignon

• 1 dried bay leaf
• 5 sprigs fresh parsley, cut in pieces
• 3 sprigs fresh thyme, cut in pieces
• 3 garlic cloves
• 200 - 250 g onions, quartered
• 15 g olive oil
• 700 g beef meat, diced (3 cm) (preferably top rump, chuck, collar or cheek)
• 150 g streaky bacon, cured and smoked, cut in strips
• 300 g red wine, preferably Burgundy or any full-bodied red wine
• 200 g water
• 1 tsp fine sea salt
• 2 pinches ground black pepper
• 200 g fresh button mushrooms
• 300 g carrots
• 1 - 2 Tbsp cornflour (optionnel)
• baguette, sliced, for serving