HORACE'S HINTS - Lemon & Raspberry Pudding
INGREDIENTS:
- Pack of Green’s Lively Lemon Muffin mix
- Tin of Raspberries in syrup – 415gm
- 160ml (5 ½ fl.oz) of cold water
- I Medium sized egg
- Icing Sugar
- Crème fraiche
DIRECTIONS:
- Pre-heat oven to 200oC (170oC for a fan oven), 400oF. Gas Mark 6
- Drain the syrup from the Raspberries and divide the Raspberries equally between 4 ramekin dishes
- Approx size 9cm wide x 4.5 cm deep.
- Empty the sachet of muffin mix into a large bowl.
- Add the egg and water to the mix, using a spoon stir until the mix is moistened.
- Divide the muffin mixture between the four ramekins, saving some of the mixture to use later.
- Snip the corner off the sachet of lemon filling and divide equally between the four ramekins.
- Top up each of the ramekins using the remainder of the muffing mix, ensuring the lemon filling is covered.
- Place the lemon puddings onto a baking sheet and place in oven for 25 minutes.
- Allow the puddings to cool slightly and sprinkle with icing sugar.
- Serve with a dollop of crème fraiche.