Lemon pudding cups

Recipe from: 8/1/2005 12:00:00 AM

Ingredients 13
Servings 1
Minutes 25


Serving Change
  • 125g (125ml) soft butter
  • 125g (150ml) castor sugar
  • 2 large eggs
  • 10ml finely grated lemon zest
  • 125g (225ml) self-raising fl our
  • 1ml salt
  • 25ml milk
  • Sauce
  • 30ml cornfl our
  • 125g (150ml) castor sugar
  • 30ml lemon juice
  • Icing sugar, for dusting


Beat the butter and castor sugar until they are light. Add the eggs, one at a time, beating well after each addition. Stir in lemon zest. 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.) Sauce Mix the cornfl our, 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.



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