Name: Lemon marmalade puddings
Cook time: 30 min
Total time: 30 min
Ingredients: 3/4 cup lemon marmalade; 125 gram butter, softened; 1/2 cup caster sugar; 2 x 59g eggs, lightly beaten; 1 1/4 cup self-raising flour; 1/2 cup milk

Ingredients

3/4 cup lemon marmalade

125 gram butter, softened

1/2 cup caster sugar

2 x 59g eggs, lightly beaten

1 1/4 cup self-raising flour

1/2 cup milk

Method

1.Preheat oven 180°C (160°C fan forced). Grease 6 x 1-cup ovenproof dishes and line bases with baking paper. Spoon marmalade evenly over base of each prepared dish.

2.Beat butter and sugar in a bowl with an electric mixer until light and creamy, then beat in eggs, one at a time. Fold in sifted flour alternately with the milk to form a smooth batter. Spoon the batter evenly over marmalade in each dish.

3.Pour enough boiling water into a large baking dish to come about 1cm up the side. Carefully place pudding dishes in hot water in baking dish, transfer dish to oven and bake for 25-30 minutes or until puddings are just firm in the centre.

4.Remove baking dish from oven, allow puddings to stand in hot water for a few minutes then carefully lift out, loosen edges and turn onto serving plates.

Serve warm with cream, ice-cream or custard. Recipe is best prepared as required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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