Name: Lemon drizzle pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Bake
Ingredients: 50 g butter; 125 ml sugar; 3 eggs; 250 ml flour cake; 7 ml Baking powder; salt just a pinch; 125 ml ground almonds, flour or polenta; 180 ml milk; 125 ml water; 250 ml sugar; 125 ml lemon juice; 15 ml butter; lemon cut into wedges; mint sprigs; ice cream or whipped cream (optional)

Recipe Disclaimer

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Ingredients (15)

50 g	butter
125 ml	sugar
3	eggs
250 ml	flour — cake
7 ml	Baking powder
	salt — just a pinch
125 ml	ground almonds, flour or polenta
180 ml	milk

SYRUP

125 ml	water
250 ml	sugar
125 ml	lemon juice
15 ml	butter
	lemon — cut into wedges
	mint sprigs
	ice cream or whipped cream (optional)

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Method:

Preheat the oven to 180°C. Grease 4-6
small cake tins or ramekins well with nonstick spray.

1 Cream the butter and sugar together
until smooth. Add the eggs one by one, beating continuously.

2 Sift the flour, baking powder and salt
over the egg mixture. Add the almonds (or flour or polenta) and mix lightly.
Add the milk and beat until just combined.

3 Divide the batter among the cake
tins/ramekins (don’t fill each more than two-thirds).

4 Arrange on a baking sheet and bake
for 25-30 minutes or until golden brown and done – a skewer inserted in the
middle should come out clean.

5 Syrup While the puddings are
baking, heat the water, sugar and lemon juice in a saucepan. Stir continuously
until the sugar has dissolved. Simmer slowly for 10 minutes. Remove from
the heat and stir in the butter.

6 To serve Transfer each pudding onto
a plate and poke a few holes in the top. Slowly drizzle the hot syrup over each
pudding.

7 Serve with lemon wedges, fresh mint
and ice cream or whipped cream (if using)