Lemon Syrup Pudding Recipe
Ingredients
for the pudding
- 30 g butter, plus extra for greasing
- 200 g fructose
- 40 g maple syrup
- 3 lemons, juice and zest
- 2 eggs
- 260 g flour
- 10 mls baking powder
- 250 mls milk
for the syrup
- 125 mls water
- 105 g fructose
- 1 lemon, juice and zest
- 15 g butter
Method
for the pudding
- Preheat the oven to 180° Celsius
- Grease an oven proof dish with butter
- Place the butter, fructose, syrup, lemon juice and zest into a bowl that can go into a microwave
- Microwave on high for 2 minutes until everything has melted together
- Cool for 5 minutes and then beat in the eggs
- Sift the flour and baking powder together
- Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth
- Pour the batter into the oven proof dish and bake for 35 minutes
for the syrup
- Place all of the ingredients into a saucepan
- Bring to the boil and cook for 10 minutes, until slightly reduced
- Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving