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Honey lemon cream puddings

With Annabel Langbein 

Prep time           6 mins + 4 hours setting time
Cook time          10 mins
Serves               6-8


600ml cream
1/2 cup honey
1/4 cup sugar
100ml lemon juice, strained

To garnish:

Fresh raspberries


Place the cream, honey and sugar in a small saucepan over a medium heat. Boil, stirring, until the sugar dissolves. Reduce the heat and simmer for 3 minutes. 

Remove the saucepan from the heat and stir in the lemon juice. Strain the lemon cream through a sieve into 6-8 ramekins or cups and chill until set. This should take about 4 hours. Serve topped with fresh raspberries.