Life has been a little bit confusing of late.
And to make matters worse, I now enjoy eating puddings.
Yep, puddings, sorry but I've never been a fan....
I've always been of the opinion that they should be reserved for British citizens, snowy climates, the dodgy freezer section of the supermarket and/or nursing homes. Usually dry and a bit gross, they are always the dessert that never quite satisfies.
Now, I'm not so sure. Who wouldn't love to tuck into an individual warm, almond filled, lemon scented pudding topped off with sweet oozy berries and a dollop of yoghurt on the side...?
Lesson learnt: puddings can indeed be great and life can indeed be weird.
Berry Lemon Puddings
50g softened butter
Dash of vanilla extract
1 cup plain flour
1/4 teaspoon baking soda
1 lemon - zested and half the juice
1 cup milk
1/4 cup almond meal
1/2 a cup berries (I used thawed out frozen mixed berries)
4 tablespoons jam (any kind, I used blackcurrant)
1/4 cup unrefined raw cane sugar (I use the low-GI version)
Pre-heat the oven to 180 degrees celsius. Lightly grease 4 ramekin dishes with butter. In the bottom of each ramekin, place 1 tablespoon of jam and top with a good spoonful of berries. Repeat for all 4 ramekin dishes and set aside.
Using beaters cream the butter, sugar, lemon zest and vanilla until pale and creamy. Add in the eggs, 1 at a time and whisking well after each addition. Sift in the flour and baking soda and softly stir into the butter/egg mixture along with the almond meal. Now slowly pour in the milk and lemon juice while whisking quite vigorously. When everything is nicely combined, pour the mixture into the ramekins over the jam and berry bottoms. Make sure you don't fill the dishes all the way to the top because the puddings will rise a little bit. Bake in the oven for 20-25 minutes until golden and slightly puffed. Remove from oven and upturn each pudding onto a serving dish (you might need to coax them out a little bit) and eat warm, with yoghurt and berries on the side.