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[5 ingredients]
lemon delicious puddings
From Stonesoup
serves 2
If you don’t have self raising flour, just use plain flour with 3/4 teaspoon baking powder mixed through. Big NOTE – you need 100g (3 1/2oz) sugar total, but it’s used in 2 different stages.
These puddings are wonderful for entertaining (as long as you remember to use the right flour). Just have them mixed and ready to go up to step 5. Then continue from step 6 when you’re ready to cook.
I also love that you can easily double or triple the recipe or even scale up further depending on how many people you are feeding.
50g (1 3/4oz) unsalted butter
zest from 1/2 lemon + 1/4 cup juice
100g (3 1/2oz) sugar
1 egg
50g (1 3/4oz) self raising flour
1. Preheat oven to 180C (350F).
2. Melt butter in a medium saucepan with the lemon zest.
3. Remove from the heat and HALF the sugar. Stir and then add eggs, stir.
4. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps.
5. Divide cake mixture between 2 x 1 cup capacity ramekins or oven proof dishes.
6. Combine the remaining HALF of the sugar with 1/4 cup boiling water and 1/4 cup lemon juice. Pour over the cake mixture.
7. Cover loosely with a large piece of foil and bake for 25 minutes.
8. Remove foil and bake for another 5 minutes until puddings are puffy and golden.
9. Serve hot with vanilla icecream.
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