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Recipe: zesty berry lemon puddings

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Bake up a comforting treat in just fifteen minutes with our berry lemon pudding recipe. Gooey, sweet and flavoured with tarte lemon and raspberries, it’s the perfect go-to dessert to tuck into with friends and family at your next dinner soirée. Prepare the coulis and batter the night before, and bake off in vintage ceramic ramekins a few minutes before dessert time.

Zesty berry lemon puddings

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Preparation Time25 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

For the berry coulis

200g frozen raspberries

100g caster sugar

60ml water

 

For the sponge

100g soft unsalted butter, plus extra to grease the ramekins

80g caster sugar, plus 1 tbsp to dust the ramekins

2 eggs

2 tbsp whole milk

Zest of 3 unwaxed lemons

100g plain flour

 

 

1

Preheat the oven to 200°C.

2

Butter the ramekins and dust with sugar.

3

Make the raspberry coulis by placing the frozen raspberries, caster sugar and water in a pot over medium heat. Stir until the sugar has dissolved. Allow to bubble until a thick consistency has been reached.

 

4

In a bowl, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, then add the milk and zest.

 

5

Sift the flour into the mix and incorporate well.

 

6

Divide the batter between the ramekins until just over half full.

 

7

Fill a piping bag with raspberry coulis and insert the tip into the centre of the batter in each ramekin and pipe in the coulis until two-thirds full.

 

8

Place the ramekins on a baking tray and bake for 15-20 minutes, or until the tops are golden and spring back when touched. Immediately run a knife around the edges of the cakes before turning them out onto plates.

 

9

Serve straightaway.

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Preparation Time25 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

For the berry coulis

200g frozen raspberries

100g caster sugar

60ml water

 

For the sponge

100g soft unsalted butter, plus extra to grease the ramekins

80g caster sugar, plus 1 tbsp to dust the ramekins

2 eggs

2 tbsp whole milk

Zest of 3 unwaxed lemons

100g plain flour

 

 

1

Preheat the oven to 200°C.

2

Butter the ramekins and dust with sugar.

3

Make the raspberry coulis by placing the frozen raspberries, caster sugar and water in a pot over medium heat. Stir until the sugar has dissolved. Allow to bubble until a thick consistency has been reached.

 

4

In a bowl, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, then add the milk and zest.

 

5

Sift the flour into the mix and incorporate well.

 

6

Divide the batter between the ramekins until just over half full.

 

7

Fill a piping bag with raspberry coulis and insert the tip into the centre of the batter in each ramekin and pipe in the coulis until two-thirds full.

 

8

Place the ramekins on a baking tray and bake for 15-20 minutes, or until the tops are golden and spring back when touched. Immediately run a knife around the edges of the cakes before turning them out onto plates.

 

9

Serve straightaway.

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Bake up a comforting treat in just fifteen minutes with our berry lemon pudding recipe. Gooey, sweet and flavoured with tarte lemon and raspberries, it’s the perfect go-to dessert to tuck into with friends and family at your next dinner soirée. Prepare the coulis and batter the night before, and bake off in vintage ceramic ramekins a few minutes before dessert time.

Zesty berry lemon puddings

1

Preheat the oven to 200°C.

2

Butter the ramekins and dust with sugar.

3

Make the raspberry coulis by placing the frozen raspberries, caster sugar and water in a pot over medium heat. Stir until the sugar has dissolved. Allow to bubble until a thick consistency has been reached.

 

4

In a bowl, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, then add the milk and zest.

 

5

Sift the flour into the mix and incorporate well.

 

6

Divide the batter between the ramekins until just over half full.

 

7

Fill a piping bag with raspberry coulis and insert the tip into the centre of the batter in each ramekin and pipe in the coulis until two-thirds full.

 

8

Place the ramekins on a baking tray and bake for 15-20 minutes, or until the tops are golden and spring back when touched. Immediately run a knife around the edges of the cakes before turning them out onto plates.

 

9

Serve straightaway.

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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comments
Leave A Comment

Ellen 1 year ago

What size ramekins? I’m the USA I see 4oz, 6 oz and 8 oz sizes. Do you recommend one size for standard recipes?

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Rachel Khoo 1 year ago

Hi Ellen, I have 4 oz ones. Hope that helps!

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