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6. a INGREDIENTS (Makes 6) 100g unsalted butter, melted, plus extra for greasing 150g caster sugar, plus 2tbsp extra 2 eggs Grated zest and juice of 2 lemons 125g plain flour 1tsp baking powder Creme fraiche or vanilla ice cream, to serve For the fudge: Grated zest and juice of 1 lemon 200g condensed milk METHOD 1. Preheat the oven to 2000C/1800C fan/gas 6. 2. Lightly butter six ramekin dishes and sprinkle with the two tablespoons of sugar. 3. To make the lemon fudge, combine the lemon zest and juice and condensed milk. Set aside.

4. 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. 5. 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 surface with knife. Sit on a baking tray and bake for 15 minutes. Leave to rest for a minute and serve with a spoonful of cream or creme fraiche or ice cream on the top.

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Copyright 2016 Gale, Cengage Learning. All rights reserved.

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Publication:Huddersfield Daily Examiner (Huddersfield, England)
Article Type:Recipe
Date:Nov 19, 2016
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