Lemon Cream Tea Cups

Serves 2
Prep Time 5 mins
Cooking Time 2-3 mins
Ingredients

• Zest and juice of 1 medium lemon
• 200ml Half fat Crème fraiche or double/heavy cream
• 55g Caster/fine sugar
• 1 Tbsp Brandy
• 1 Tbsp berry fruit of your choice (see Cooks tips)
• Icing sugar to dust

Method

• Heat the crème fraiche, sugar and lemon zest in a small saucepan, until scalding point, stirring all the time
• Take off the heat and allow to cool until luke warm
• Stir in the brandy and lemon juice
• Leave in the fridge overnight to set
• Add the berries on top just before serving
• Dust with icing sugar

Cook's tips

• This turns out medium sharp, if you want a sweeter pudding, sprinkle caster/fine sugar on top
• I used frozen blackberries, strawberries, blackcurrants and redcurrants

Equipment

• Small saucepan
• Tea cup and saucer

Shopping List

• Zest and juice of 1 medium lemon
• 200ml Half fat Crème fraiche or double/heavy cream
• 55g Caster/fine sugar
• 1 Tbsp Brandy
• 1 Tbsp berry fruit of your choice
• Icing sugar to dust