vanilla essence Archives

Cake recipes

Chocolate sheet cake

30 minutes

Biscuit recipes

Apricot turnover biscuits

15 minutes

South African

Baked sago pudding

45 minutes

Berry recipes

Liam Tomlin’s lemon posset

30 minutes

Ice cream

Florentine and brown butter ice-cream sandwiches

15 minutes

Warm pudding

Sandra’s tropical tart

35 minutes

Fruity dessert

Grilled bananas with butterscotch sauce

30 minutes

Strawberry and rhubarb crème brûlée

10 minutes

Sticky tipsy tart

40 minutes

Warm pudding

Self-saucing lemon pudding

20 - 30 minutes

Self-saucing lemon pudding

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 30 minutes

Ingredients

1 cup self-raising flour
1/2 cup caster sugar
1 T lemon zest
45 g melted butter, plus extra for greasing
1 t vanilla essence
1/2 cup milk

For the sauce:

2 T caster sugar
1/2 cup lemon juice
1/2 cup boiling water
1 T lemon zest

Method

Preheat the oven to 180°C.

Mix the flour, caster sugar and lemon zest in a bowl. Add the butter, vanilla and milk and stir to combine.

Spoon into lightly greased ramekins.

To make the sauce, combine the caster sugar, lemon juice and water and zest and pour over the puddings.

Bake for 20 to 30 minutes.

For a step-by-step video on how to make this recipe, click the link: Self-saucing lemon pudding

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Cinnamon roll cheesecake

Chocolate-honey cake

Chocolate sheet cake

Apricot turnover biscuits

Baked sago pudding

Liam Tomlin’s lemon posset

Florentine and brown butter ice-cream sandwiches

Sandra’s tropical tart

Grilled bananas with butterscotch sauce

Strawberry and rhubarb crème brûlée

Sticky tipsy tart

Self-saucing lemon pudding

Self-saucing lemon pudding

Ingredients

Method