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Honey Lemon Cream Puddings
600ml cream ½ cup honey ¼ cup sugar 100ml lemon juice fresh raspberries, to garnish
© Annabel Langbein Media
Place cream, honey and sugar in a small pot over a medium heat. Boil, stirring, until the sugar dissolves (watch to ensure it doesn't bubble over). Reduce heat and simmer for 3 minutes, stirring frequently.
Remove from heat and stir in lemon juice. Strain through a sieve into 6-8 ramekins or cups and chlll until set (about 4 hours). Store covered in the fridge for up to 24 hours. Serve topped with fresh raspberries.
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