With Easter just around the corner you might be on the look out for a lovely, light & fresh dessert to serve to guests if you are hosting a get together. These little individual lemon puddings are just the ticket, in fact, we think they’d be great any time of year!
Makes 6 / You will need 6 pudding tins (8cmx5cm)
INGREDIENTS
- 225g self raising flour
- 1 ½ tsp baking powder
- 150 ml vegetable oil
- 150g caster sugar
- 275g full fat coconut milk
- The zest of 2 lemons
- 3 tbsp lemon juice
- 1 tsp vanilla essence
- 6 tbsp lemon marmalade (I used Single Variety Amalfi Lemon Marmalade)
- Cream to serve
METHOD
1/ Grease the pudding tins and preheat the oven to 180C. Mix the flour and baking powder together in a large bowl. Whisk the oil, sugar, and coconut milk in a jug before adding the vanilla extract, lemon zest and juice. The coconut milk might stay slightly lumpy, this is fine.
2/ Stir through the wet ingredients into the dry, gently folding everything together. Pour the cake mixture into the tins equally then bake in the middle of the oven for 30-35 minutes, or until a skewer comes out clean. Meanwhile, heat the marmalade in a saucepan or in the microwave until it’s runny.
3/ Tip the cakes out onto a plate and serve with a dollop of lemon marmalade and drizzle of cream.
