Quick Clemengold Sponge Puddings

Could not believe how quick and easy this recipe is.  Beautiful refreshing taste.

Serves 4 / Preparation Time 10 minutes / Baking time 3 minutes

Ingredients:

  • 100g Butter, softened to room temperature (I used Stork Bake)
  • 100g light brown sugar or castor sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla essence
  • 100g self raising flour
  • zest of 1 Clemengold
  • Juice of 1 Clemengold
For the clemeny-limey syrup
  • 2 Tbsp light brown or castor sugar
  • Juice of 1 Lime
  • Juice of 1 Clemengold
Simmer gently together in a small saucepan until the sugar has dissolved and the mixture has thickened slightly.

What to do:
  1. Cream together the butter & sugar until smooth, preferably with an electric mixer. This should take about 2-3 minutes.
  2. Add in 2 eggs & vanilla essence & whisk gently until well combined. Sift in the self raising flour, add in the clemengold zest & juice & fold everything gently to combine, do not over mix.
  3. Spoon into 4 individual ramekins or 1 medium-sized dessert bowl & microwave on high for 2 1/2 minutes to  3 minutes.  Remove, drizzle with lemon-lime syrup & serve with vanilla ice cream, double thick cream or a dollop of mascarpone.
Note: These really must be eaten as soon as possible after they are cooked,

Only Yahs, for this receipe. All credit goes to afoodieliveshere.co.za (Sarah Graham)

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