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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

Annabel Langbein's honey and lemon cream puddings
Annabel Langbein's honey and lemon cream puddings

Cooking time

10 minutes

Setting time

4 hours




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

To garnish

  • Fresh raspberries


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.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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