You all almost certainly know the famous, lustful and to-die-for hot chocolate fondent pudding.
Well, i have to admit I truly adore it, but lately I'm not in that chocolatey mood at all. So yesterday evening I thought I'd change it a bit and came up with this lovely and creamy hot lemon fondent pudding.
I'm so proud of what I baked!
Ingredients for 4 hot lemon puddings
60 g of softened butter
2 egg yolks
200 g brown sugar (I've used Demerara)
50 g Corn Flour
finely grated rind and juice from 1 small lemon
200 ml Milk
1 teaspoon of ground cinnamon (or less, depending on one's taste)
a tablespoon of icing sugar for the topping
Preheat the oven to 150 degrees
Cream the butter with the sugar and the ground cinnamon until soft, add the egg yolks and beat together
Add in the corn flour, the grated rind and juice of the lemon, and then the milk. If the mixture appeared lumpy it would be a good idea to smooth it with a mixer.
Pour the custard into 4 ramekins and bake in the preheated oven for 25 mins, or until just set.
Cool slightly and dredge icing sugar over the top.