I have been making these puddings for many many years and I can’t believe it’s taken me this long to share them with you. I think I know why. This is my go to recipe for all of those ‘it’s 8pm and all of a sudden I feel like dessert’ moments. But alas, moments like these are not conducive to food photography as there is no natural light, so that probably explains why it has taken me a long time to share this favourite with you.

No fancy cooking skills are needed for these luscious little lemon puddings. The ingredients are generally pantry staples and hopefully you have a lemon sitting in the fruit bowl.

My lemon trees are bursting with green fruit, hues of yellow slowly starting to appear. I am super excited that my favourite baking season, Autumn, is here at last. There will be lemons for days soon and hopefully these puddings can become a staple in your house, as they are in mine.

I have on more than one occasion, turned up to a friends house with a container full of ramekins filled with this pudding batter, all ready for baking in the oven and then eating on the lounge, with a dollop of cream and a hot cup of tea. Who needs a fancy restaurant when you can eat food like this on your friends couch?

This recipe is from Instant Entertaining, by Donna Hay.

Ingredients

• 100 grams butter, softened
• 3/4 cup castor sugar
• 2 teaspoons finely grated lemon rind
• 2 eggs
• 2 tablespoons lemon juice
• 1/2 cup plain flour
• 1/2 teaspoon baking powder
• 1/2 cup almond meal

Method

• Preheat oven to 170 degrees celsius
• Place the butter, sugar and rind in a bowl and using electric beaters, beat until light and creamy.
• Add all the other ingredients and mix well.
• Spoon into 4 lightly greased individual ovenproof dishes (approx 3/4 cup capacity).
• Bake for 25 minutes or until golden and cooked when tested with a skewer.
• Serve warm, dusted with icing sugar, with cream or ice cream.