Blue Jean Chef

You’d never expect to be able to do this dessert in a slow cooker, but you can. The nice thing about that is that you can get dessert out of the way before you even start thinking about dinner!

Ingredients
¼ cup light corn syrup
½ cup butter
2/3 cup light brown sugar
2 eggs
finely grated zest of 2 lemons
1 ¼ cup + 3 Tbsp. all purpose flour
¾ tsp. salt
2 ¼ tsp. baking powder
3 Tbsp. milk

Directions1. Grease four 8 oz. ramekins and line the bottoms with a circle of parchment paper. Spoon 1 Tbsp. of the corn syrup into each ramekin.
2. Beat the butter and sugar together until light and creamy. Beat the eggs into the butter and sugar gradually. Add the lemon zest and combine well. Mix in the milk and then fold in the flour.
3. Spoon the batter into the ramekins on top of the syrup and smooth the tops down with the back of a spoon. Cover each ramekin with parchment paper, securing with an elastic band, or aluminum foil and place in the slow cooker.
4. Add boiling water to the slow cooker until it reaches half way up the ramekins. Cook on high for 3 hours or until a skewer pierced in the center comes out clean.
5. Let the puddings cool only slightly. Then run a knife around the edge of the pudding and invert it onto a plate. Remove the parchment circle and serve with a dollop of whipped cream and a little more lemon zest.

This entry was posted on Tuesday, October 26th, 2004 at 12:50 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.