There are many things we love about Marcus, but you can’t beat his easy-to-follow recipes which can transform you from beginner to seasoned pro in just minutes. This sumptuous pudding is no exception and luckily for us, it uses plenty of store cupboard ingredients – so we can impress our loved ones with a classy dessert without breaking the bank balance. “I’m sure most people have a tin of condensed milk in their cupboards,” says Marcus. “With the addition of a few more everyday ingredients, you can prepare a fantastic dessert in no time at all. What’s more, top it off with ice cream or crème fraîche and you’re in for a real treat!”
FOR THE PUDDINGS
- 100g unsalted butter, melted, plus extra for greasing
- 150g caster sugar, plus 2 tbsp extra
- 2 eggs
- Grated zest and juice of 2 lemons
- 125g plain flour
- 1 tsp baking powder
- Crème fraîche or vanilla ice cream, to serve
FOR THE FUDGE
- Grated zest and juice of 1 lemon
- 200g condensed milk
- 6 ramekin dishes
- Palette knife
- Preheat the oven to 200°C. Lightly butter 6 ramekin dishes and sprinkle evenly with 2 tablespons of sugar. To make the lemon fudge, combine the lemon zest, juice and condensed milk. Set aside.
- For the puddings, add the eggs and caster sugar to a mixing bowl and whisk on high speed until light and fluffy. Stir the butter, lemon zest and juice into the eggs and sugar, then fold in the flour and baking powder.
- Put a generous spoonful of pudding mixture in the bottom of each ramekin. Spoon the lemon fudge on top. Finish by spooning the remaining lemon pudding mix over the fudge. Smooth over the surface with a palette knife.
- Place on a baking tray and cook for 15 minutes in the oven, until the desserts puff up and become golden. Leave to rest for a couple of minutes and serve with a spoonful of crème fraîche or vanilla ice cream.
“The light yet tangy sponge balances perfectly with the sweet, sticky fudge”
Recipe extracted from Marcus At Home with photography by Jonathan Gregson (£20, HarperCollins).