Honey lemon cream puddings

Annabel Langbein / 19 January 2012

It’s difficult to find another dessert that delivers so much for so little. Heating cream with honey and sugar then adding lemon juice creates a delicious mixture that sets to a dense, spoonable consistency. This dessert can be made up to 24 hours ahead. I like to present it in dainty antique tea cups

Cooking time

10 minutes

Setting time

4 hours

Serves

6-8



Ingredients

  • 600ml cream
  • 8 tbsp honey
  • 50g sugar
  • 100ml lemon juice, strained

To garnish

  • Fresh raspberries

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.

Recipe from Annabel Langbein's The Free Range Cook.

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