Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
- 3/4 cup plain flour
- 1 cup caster sugar
- 1 cup desiccated coconut
- 2 free range eggs
- 1 cup milk
- 125grams unsalted butter, melted
- 1 lemon, zested, juiced
- 2teaspoons icing sugar mixture
Nutrition per serving
2130kJ / 508Cal
2130 Kilojoules or 508 Calories
25% of daily energy intake*
Protein
6.4grams
Fat
30.2grams
Carbs
53.0grams
Sugars
40.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These fluffy mini lemon pudding cakes are perfectly portioned and refreshingly light. Simple to make with minimal clean-up, this scrumptious dessert ticks all the boxes.
Method
Step 1 of 2
Preheat oven to 170°C/150°C fan-forced. Grease six 1 cup-capacity ramekins and place on a large baking tray.
Step 2 of 2
Sift flour into a large bowl. Add caster sugar, coconut, eggs, milk, butter, lemon zest and juice. Stir until well combined. Pour mixture among prepared ramekins. Bake for 20-25 minutes or until just set. Stand for 5 minutes. Dust with icing sugar. Serve.
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