You will also need 6 individual ramekins
Serves
Serves 6 people
Ingredients
- Juice and grated zest of 2 lemons
- Up to 75g of golden syrup
- 100g unsalted butter, softened, plus extra for greasing
- 100g caster sugar
- 2 eggs
- 100g self-raising flour, sifted
- pinch of salt
To Serve
- Double cream, chilled
Method
Stir together 2/3rds of the lemon juice and the golden syrup.
Heat the mixture gently over a medium heat. Tip it into the pudding basin. Cream together the butter, lemon zest and caster sugar until it’s really light and fluffy. Beat in one egg at a time, adding a spoonful of flour with each, then fold in the remaining flour. Finally stir in the last of the lemon juice.
Spoon this mixture into the ramekins, the lemon juice and Syrup mixture will rise up the sides of the basin – don’t worry about this, and don’t attempt to stir it in with the batter.
Half fill a roasting tin with hot water; it needs to be big enough to fit the ramekins’ in.
Place the puddings in the roasting tin, the water should be coming half way up the sides of the puddings, close the door. The top oven should be reading ‘Hot’ on the dial.
Bake gently 45 minutes or until the puddings are cooked and well risen.
The ESSE is perfect for this type of cooking as it keeps in moisture which is perfect for delicate baking.
