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    Individual Lemon Sponge Puddings


    Source of Recipe


    Unknown

    List of Ingredients




    Individual Lemon Sponge Puddings


    In a large bowl beat together well:
    8 tbsp soft margarine
    1/2 cup selfraising flour
    1/2 cup caster sugar (super fine sugar, not confectioner sugar)
    1/2 teaspoon baking powder
    2 beaten eggs
    Zest from 1 lemon, chopped fine
    1 tbsp of the juice from one lemon

    Recipe




    Grease 4 individual pudding tins or ramekins.

    Preheat oven to 350 degrees F.

    Put a small amount of lemon curd in the bottom of each pudding tin and spoon mixture on top, smoothing top evenly. The mixture should come about 3/4 way up the ramekins .

    Bake in center of oven for around 20/25 minutes or until well risen and golden.

    Turn out of ramekins and serve with whipped cream.
 

 

 

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