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Categories:Viewed: 9 - Published at: 4 years ago
Ingredients
- 175 g butter
- 175 g sugar
- 1 tablespoon lemon zest, finely grated
- 3 tablespoons milk
- 3 large eggs, whisked
- 175 g self raising flour
- 6 tablespoons golden syrup
- 2 tablespoons lemon juice
Method
- Preheat the oven to a moderate heat.
- Grease 6-8 small ovenproof moulds with butter.
- Beat butter, sugar & lemon zest together until pale and creamy.
- Add the milk and eggs and beat well.
- (Don't worry if the mix curdles).
- Sift in flour and fold flour in to mix.
- Combine golden syrup and lemon juice together and put an equal amount of syrup (not batter) into each mould then fill each mould with batter to about 2/3 full.
- Cover moulds with baking paper and tie of to seal.
- Place pudding into a baking dish and add water to baking dish.
- Water should come up only to halfway of the sides of the moulds.
- Bake puddings for approx 40 minutes.
- Remove the pudding and cool slighlty on a rack.
- Remove covers and turn puddings out onto serving plates.
- Pour some extra heated golden syrup over them before serving if desired.
- Serve with ice-cream, cream or custard.
