Lemon drizzle puddings

Lemon drizzle puddings (PHOTO: Misha Jordaan)
Lemon drizzle puddings (PHOTO: Misha Jordaan)
Prep Time: 15-20 min
Servings: 4-6
Cooking Time: 25-30 min
  • - 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.


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).