GLOBAL GAS / dessert

Lemon Polenta Berry Puddings

Small lemon sponge puddings with fine polenta, almonds and a warm berry sauce.

Ingredients

• 100 g softened butter
• 120 g caster sugar
• 2 medium eggs
• 80 g ground almonds
• 60 g fine polenta
• 1 tsp baking powder
• 1 lemon, zest finely grated and juice reserved
• 200 g mixed berries
• 2 tbsp water

Method

1. Heat the oven to 180°C, 160°C fan. Grease six 150 ml ovenproof dishes using 10 g of the butter.
2. Beat the remaining butter with 90 g of the sugar. Beat in the eggs, then fold in the almonds, polenta, baking powder and lemon zest.
3. Divide between the dishes and bake for 20–25 minutes until set and lightly golden.
4. Meanwhile, simmer the berries with the remaining sugar, water and 1 tbsp lemon juice for 5–7 minutes.
5. Serve the warm puddings with the berry sauce.

Use fine polenta rather than coarse cornmeal for a softer crumb.