Lemon recipes we love
Ground almonds add a nice nuttiness to this pudding but a more affordable option is to use cake flour or polenta instead.
SERVES 4-6 PREPARATION: 15-20 MIN BAKING: 25-30 MIN
50g butter, at room temperature 125ml (½c) sugar 3 eggs 250ml (1c) cake flour 7ml (1½t) baking powder pinch of salt 125ml (½c) ground almonds, flour or polenta 180ml (¾c) milk SYRUP 125ml (½c) water 250ml (1c) sugar 125ml (½c) lemon juice 15ml (1T) butter TO SERVE lemon wedges a few fresh mint sprigs ice cream or whipped cream (optional) 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).