I can’t claim this as my own which is not unusual when it comes to dessert. A cook I am, a baker I am not. This is a Donna Hay recipe out of ‘The New Classics” book which is often my go to for recipes like this. I can say however, that it worked, it tasted amazing, it looked amazing and I as a cook, felt amazing. Thank you Donna Hay…..you are someone to whom I aspire!
Prep time: 20 Minutes Cooking time: 50 Minutes $ Low Budget
Serves 6
150gm of unsalted butter, softened
2/3 cup of caster sugar
2 eggs
1 tsp of vanilla extract
1 cup of plain flour
1 cup of almond meal
2 tsp of baking powder
1 cup of milk
For the Syrup:
2/3 cup of lemon juice (approx 3-4 lemons)
300ml of water
11/2 cups of caster sygar
1 small lemon, thinly sliced
Double cream or Ice cream to serve
Preheat the oven to 170°C.
To make the syrup, place the sugar, water and lemon juice in a small saucepan and bring to a simmer over a low heat, stirring frequently until the sugar has dissolved. Bring to the boil and cook for approximately 10 minutes or until thickened. Divide half the syrup between 6 x 250ml ovenproof ramekins and place them in the fridge to cool. Add the sliced lemon to the remaining syrup in the saucepan and simmer for 5 or so minutes or until the lemon slices are transparent.
Place the butter, sugar, vanilla, flour, almond meal, baking powder and eggs in an electric mixer and beat until well combined. A hand blender or a rigorous beating with a wooden spoon would suffice if you don’t have a mixer.
Remove the ramekins from the fridge and divide the batter between them. Place the ramekins in a deep baking tray and fill the tray with boiling water to about half way. Tear off enough tin foil to securely cover the tray and spread a little butter on the underside of one of the sheets. Use this one to cover first as the butter will prevent the foil from sticking to the puds. Cover with the second sheet and secure the foil firmly around the tray so that no steam can escape. Very carefully place the tray in the oven (it is boiling water in there) and bake for 45-50 minutes or until the puddings spring back when pushed lightly with your finger.
Remove the puddings from the water bath and using tongs, lay a couple of slices of lemon on each pud. Drizzle the remaining syrup over the top and serve with double cream or ice cream. Deeeelicious!