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Lemon drizzle puddings


Lemon drizzle puddings (PHOTO: Misha Jordaan)

Ingredients 15
Servings 4-6
Time 15-20 min

Ingredients

  • 50
    g
    butter, at room temperature
  • 125
    ml
    sugar
  • 3 eggs
  • 250
    ml
    cake flour
  • 7
    ml
    baking powder
  • pinch
    of 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 wedges
  • a few fresh mint sprigs
  • ice cream or whipped cream (optional)
 

Method

25-30 min
 

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).

 

Read more on: lemon  |  puddings
 

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