1. Preheat the oven to a moderate heat. 2. Grease 6-8 small ovenproof moulds with butter. 3. Beat butter, sugar & lemon zest together until pale and creamy. Add the milk and eggs and beat well. (Don't worry if the mix curdles). Sift in flour and fold flour in to mix. 4. Combine golden syrup and lemon juice together and put an equal amount of syrup (not batter) into each mould then fill each mould with batter to about 2/3 full. 5. Cover moulds with baking paper and tie of to seal. Place pudding into a baking dish and add water to baking dish. Water should come up only to halfway of the sides of the moulds. 6. Bake puddings for approx 40 minutes. 7. Remove the pudding and cool slighlty on a rack. Remove covers and turn puddings out onto serving plates. 8. Pour some extra heated golden syrup over them before serving if desired. 9. Serve with ice-cream, cream or custard. ---------------------------------------------------------------------------
Nutrition
Ingredients
