16 December 2012,22:24 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / Gas mark 5. Lightly grease 6-8 small pudding basins or ramekins.
  • Heat single cream in a pan with the finely grated lemon rind and icing sugar until the mixture comes to the boil.
  • Boil gently for 3-5 minutes or until the sauce thickens a little.
  • Remove from heat and pour into each ramekin.
  • Mix bicarbonate of soda, raisins and treacle in a bowl. Pour over boiling water.
  • In a separate bowl, beat butter and sugar together until creamy, beat in the egg.
  • Stir in raisin mixture with flour, ginger and half of the walnuts. Spoon mixture into ramekins, place on a baking tray and bake for 20 minutes. Allow to stand.
  • Reheat the sauce and turn puddings out onto serving plates. Scatter remaining walnuts on top. Pour reheated sauce over them and serve at once.


Lemon Cream Sauce

  • 2 lemon rind, finely grated
  • 50 grams icing sugar
  • 300 ml single cream

The Sponges

  • 100 grams raisins
  • 75 grams unsalted butter, softened
  • 75 grams dark brown sugar
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon treacle
  • 1 large egg, beaten
  • 100 grams self-raising flour
  • 1 teaspoon ground ginger
  • 100 ml boiling water
  • 75 grams chopped walnuts  

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