Lemon fudge puddings

Ingredients

• 100g unsalted butter, melted, plus extra for greasing
• 150g caster sugar, plus 2 tbsp extra
• 2 eggs
• Grated zest and juice of 2 lemons
• 125g plain flour
• 1 tsp baking powder
• Crème fraîche or vanilla ice cream, to serve

For the fudge

• Grated zest and juice of 1 lemon
• 200g condensed milk

Method

I’m sure most people have a tin of condensed milk in their cupboard, and with the addition of a few other everyday ingredients you can prepare a fantastic dessert in no time at all. The light yet tangy sponge of these simple lemon puddings balances perfectly with the sweet, sticky fudge running through the centre. Finished off with ice cream or crème fraîche, you’re in for a real treat.

Preheat the oven to 200°C/180°C fan/gas 6.

Lightly butter 6 ramekin dishes and sprinkle evenly with the 2 tablespoons of sugar.

To make the lemon fudge, combine the lemon zest and juice and condensed milk. Set aside.

For the puddings, put the eggs and 150g caster sugar in a mixing bowl and whisk on high speed until light and fluffy.

Stir the butter, lemon zest and juice into the eggs and sugar, then fold in the flour and baking powder.

Put a good spoonful of the pudding mixture into the bottom of the ramekins. Spoon the lemon fudge on top. Finish by spooning the remaining lemon pudding mix over the fudge.

Smooth over the surface with a palette knife.

Sit on a baking tray and bake for 15 minutes, until the puddings puff up and become golden.

Leave to rest for a minute or two and serve with a spoonful of crème fraîche or ice cream spooned over the top.

Marcus at Home by Marcus Wareing is published by HarperCollins, £20. Photography by Jonathan Gregson.

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