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Lemon puddings on plates with a small vase of dried flowers in the corner of the photo.
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Warm Lemon Puddings

Melt-in-the mouth lemon puddings topped with the zesty Single Variety Amalfi Lemon Marmalade then drizzled with cream. 
Course: Dessert, Pudding
Cuisine: British
Keyword: Lemon cakes, Lemon Pudding, Warm pudding
Servings: 6 puddings
Author: Emma Harrel

Equipment

  • 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 Single Variety Amalfi Lemon Marmalade
  • Cream to serve

Instructions

  • 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.
  • 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.
  • Tip the cakes out onto a plate and serve with a dollop of the Amalfi Lemon Marmalade and drizzle of cream.