A pudding fit for a King! This delicate, zesty dessert is inspired by King Charles III’s favourite pudding. Originally created by chef Enrico Derflingher on the Shetland Islands with a limited choice of ingredients at his disposal, the then Prince Charles liked it so much that he requested that it be served at all formal dinners at Kensington Palace.
Combine the unsalted butter, caster sugar and plain flour in a bowl and bring together into a dough using the egg white. Set aside the dough and chill in the fridge.
Mix the double cream, sugar and lemon peel, and gradually heat in a saucepan until it nearly reaches boiling point, then remove from the heat to cool.
When the mixture is cool add the lemon juice, then heat the mixture again and before it reaches boiling point pass through a sieve.
Pour into glass ramekins and leave to set in the fridge.
Roll out the dough and cut out round shapes, lay on a sheet of baking paper and bake at 180 C for 5 minutes.
Once cooled, add a biscuit to each of the lemon pots.
Ingredients – 7 items
Golden caster sugar
half lemon peel
Tate & Lyle Fairtrade Caster Sugar
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