Name: Lemon Pudding cups
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g butter soft; 125.00 g castor sugar; 2.00 eggs large; 10.00 ml lemon zest only; 125.00 g flour self-raising; 1.00 ml salt; 25.00 ml milk; 125.00 g castor sugar; 30.00 ml lemon juice; 20.00 ml icing sugar to dust

Recipe Disclaimer

Tap for method

Ingredients (10)

125.00 g	butter — soft
125.00 g	castor sugar
2.00	eggs — large
10.00 ml	lemon — zest only
125.00 g	flour — self-raising
1.00 ml	salt
25.00 ml	milk

Sauce: cornflour

125.00 g	castor sugar
30.00 ml	lemon juice
20.00 ml	icing sugar — to dust

Tap for ingredients

Method:

1. Beat the butter and castor sugar until they are light.
2. Add the eggs, one at a time, beating well after each addition. Stir in lemon zest.
3. Fold in the flour, salt and milk. Divide the mixture among four to six greased ovenproof coffee cups. (Each cup should be just over half-full.)
4. Sauce Mix the cornflour, castor sugar and lemon juice in a measuring jug.
Add boiling water up to 350ml on the measuring jug, stirring continuously. Pour
the sauce over the puddings. Place the cups onto a baking tray and bake in a
preheated oven for 30 to 40 minutes until golden and cooked through. Remove
from the oven and dust with icing sugar. Serve warm.