- 2 tablespoons butter
- 1 cup caster sugar
- 2 tablespoons golden syrup
- juice and zest of 3 lemons
- 2 extra large eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup milk
For the syrup
- 1 cup water
- 1 cup sugar
- juice and zest of 1 lemon
- 1 tablespoon butter
Pre-heat the oven to 180°c and grease Le Creuset Mini Rainbow Ramekins with butter.
Melt together the butter, sugar, golden syrup, lemon juice and zest in a microwaveable bowl. Cool for 5 minutes before beating the eggs.
Sift the flour with the baking powder.
Add the flour and milk alternately to the butter and sugar mixture and beat until it is completely smooth.
Pour the batter into the greased ramekins and place in the oven.
Bake for 15-20 minutes until the puddings are golden and a skewer inserted comes out clean.
In the meantime, make the syrup by placing the ingredients in a small saucepan and allow to boil for 10 minutes until reduced slightly.
When the puddings come out of the oven, pour over the syrup and allow to cool.
Serve with vanilla ice cream.
Recipe and image courtesy of Alida Ryder.