Caramel lemon puddings

Recipe uploaded by

Lulu Grimes

2 ratings

Recipe by Lulu Grimes

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1. Butter 4 x 150ml pudding basins. Whizz the butter, sugar and lemon zest. Mix in the eggs one by one, followed by the flour. Divide between the basins, cover with foil and steam for 30 minutes.
2. Heat the lemon juice and the toffees in a small pan to make a sauce. Spoon over the top to serve.

520 kcalories, protein 6.7g, carbohydrate 62.1g, fat 28.9 g, saturated fat 17.4g, fibre 0.8g, salt 0.94 g

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Ingredients

• 100g golden caster sugar
• 100g butter
• 2 lemons , both zested, 1 juiced
• 2 eggs
• 100g self-raising flour
• 100g chewy toffees (Werther's work well)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 100g golden caster sugar
• 100g butter
• 2 lemons , both zested, 1 juiced
• 2 eggs
• 100g self-raising flour
• 100g chewy toffees (Werther's work well)

520 kcalories, protein 6.7g, carbohydrate 62.1g, fat 28.9 g, saturated fat 17.4g, fibre 0.8g, salt 0.94 g

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