These light, fluffy puddings are so easy to make, and the buckwheat flour adds a subtle earthy flavour.
Preparation time: 10 minutes
Cooking time: 5-10 minutes
200g golden caster sugar
1 vanilla pod, split in half and seeds removed
75g buckwheat flour, sifted
75g self-raising flour, sifted
¼ teaspoon baking powder
150g butter, softened
150g golden caster sugar
2 large eggs
2 teaspoons vanilla extract
zest and juice of 2 unwaxed lemons
• Preheat oven to 150°C. Butter and flour 4 Dariole (small pudding) moulds.
• Make the syrup by combining the water and sugar in a saucepan. Place over a medium heat and bring to the boil, stirring to make sure the sugar is dissolved. Remove from the heat, stir in the lemon juice and set aside.
• Sift together the buckwheat flour, self-raising flour and baking powder, and set aside.
• In a freestanding mixer or using an electric whisk, cream together the softened butter and sugar until soft and fluffy. Beat in the eggs, vanilla extract, lemon zest and juice.
• Fold in the sifted flours, being careful not to overmix but making sure the flour is fully incorporated.
• Pour 2 tablespoons of syrup into each then pour the pudding mixture on top. Reserve the remaining syrup.
• Cover each mould tightly with foil and place in a roasting tin. Pour in enough boiling water to come up to 2/3 of the side of the moulds.
• Cook for 30-40 minutes until a skewer inserted into the puddings comes out clean. Drizzle any remaining syrup over the puddings before serving.