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March 11, 2024 —
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Recipe: Lemon puddings

Emma Harrel shares a recipe for some fresh and zesty lemon puddings, perfect for a spring or summer dinner party menu
Recipe for Lemon puddings - perfect dessert for Easter
Recipe for Lemon puddings - perfect dessert for Easter
Emma Harrel
Food photographer & stylist,
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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!

Recipe for Lemon puddings - perfect dessert for Easter

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

Recipe for Lemon puddings - perfect dessert for Easter

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.Recipe for Lemon puddings - perfect dessert for Easter

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