Honey lemon cream pudding
Prep time: 6 mins + 4 hours setting time
Cook time: 10 mins
Serves: 6–8
Ingredients
- 600ml cream
- 8 tbsp honey
- 50g sugar
- 100ml lemon juice, strained
To garnish
Method
Place the cream, honey and sugar in a small saucepan over a medium heat. Boil, stirring, until the sugar dissolves. Reduce the heat and simmer for 3 minutes.
Remove the saucepan from the heat and stir in the lemon juice.
Strain the lemon cream through a sieve into 6–8 ramekins or cups and chill until set. This should take about 4 hours. Serve topped with fresh raspberries.
The Free Range Cook
Annabel Langbein is a cook, food writer and publisher who believes in using good quality, seasonal, locally sourced produce. Her book The Free Range Cook is in 1 in 4 New Zealand households. Buy it at a discount now from Saga bookshop.