For those that like something sharp and refreshing to finish a meal well, this is definitely the option for you. Lemon is a nice flavour to end a meal with. The sauce option of this recipe can be poured over fruit salad as well or used as a moistening agent for cakes.
- 225g butter, softened
- 225g caster sugar
- 2 lemons, zest only
- 4 large eggs
- 225g self-raising flour, or plain flour with 1 teaspoon baking powder
- 25g ground almonds
- 2 lemons, juice and zest
- 250ml water
- 75g caster sugar
- 1 rounded dessertspoon cornflour
- 25g butter
1 Preheat the oven to 180ºC/gas mark 4. Soften the butter and beat in a large mixing bowl with the sugar and for 4-5 minutes.
2 When this mixture is creamy and fluffy, add in the eggs and the flour and ground almonds and mix thoroughly until completely combined. Stir in the lemon zest at this stage also.
3 It is important to scrape down the bowl at this stage to ensure that all of the butter has been incorporated into the pudding mixture. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
4 Divide the mixture between six or eight well-greased individual pudding basins/dariole moulds/ramekins.
5 Place the puddings onto a baking sheet and bake for 25-30 minutes until a skewer inserted comes out clean.
6 Lightly press the puddings into shape if they have risen excessively and remove from the tin immediately.
7 Place the lemon juice, zest, water and sugar into a small saucepan and bring to the boil. Dissolve the cornflour in a little water and, when the liquid is boiling, whisk in the cornflour and simmer uncovered for 5-6 minutes making sure that the taste of corn flour is gone from the liquid.
8 Just before serving the sauce, whisk in the butter and this will slightly darken the colour of the sauce but it will also give it a beautiful gloss or shine. Serve the sauce over the steaming hot puddings.
Tip: For a different flavour remove the lemon zest and add 1 rounded dessertspoon of cocoa to the flour for a light chocolate pudding.
Recipe credit: Edward Hayden
Photography credit: Harry Weir, assisted by Brian Clarke