Oven temperature: 190 °CBeat the butter and 80ml (70g) of the sugar together until light. Beat in the egg. Fold in the flour and naartjie juice and rind. Spoon into small greased ramekins or cups until three-quarters full. Top each with a naartjie slice.
Mix the remaining sugar, Amarula and cornflour together.Place the ramekins on a baking tray. Pour the Amarula mixture over the puddings and bake in a preheated oven for 20 to 25 minutes or until golden. Serve dusted with icing sugar.Text and image source: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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