Name: Lemon drizzle puddings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Ingredients
Ingredients: 50 g butter room temperature; 125 ml sugar; eggs; 250 ml flour cake; 7 ml Baking powder; pinch salt; 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 — room temperature
125 ml	sugar
	eggs
250 ml	flour — cake
7 ml	Baking powder
pinch	salt
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)

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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 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 full).

4 Arrange the tins 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 gently in a
saucepan. Stir continuously
until the sugar has
dissolved. Simmer slowly
for 10 minutes. Remove
the saucepan from the
heat and stir the butter into
the syrup.

6 TO SERVE

Transfer
each pudding onto a plate
and poke a few holes in
the top of each one. Slowly
drizzle the hot syrup over
each pudding.

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