- - ice cream or whipped cream (optional)
- 125ml - water
- 180ml - milk
- 250ml - sugar
- 125ml - sugar
- 125ml - lemon juice
- - a few fresh mint sprigs
- 250ml - cake flour
- 7ml - baking powder
- - lemon wedges
- 125ml - ground almonds, flour or polenta
- 50g - butter, at room temperature
- 15ml - butter
- pinch - of salt
- - 3 eggs
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.
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).