Lemon & Ginger Pudding Pots

Everyone loves a man who can cook. But something even better than that, is a man who has recently discovered his love of food and takes every opportunity to give something a go. That’s what happened here. And that’s what resulted in coming home to these little pots of lemony goodness sat on the kitchen counter.

Turns out they taste like heaven.

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These cheesecake pots are really quick, easy, and perfect as a spring time dessert. If a man who’s speciality is scrambled eggs can make them, anyone can!

To make 4 small ramekins:

  • 10 Ginger nut biscuits
  • 50g Unsalted butter
  • 25g Soft brown sugar
  • 200g Mascarpone cheese
  • 100g Golden caster sugar
  • The zest and juice of 1 lemon

Start by turning your biscuits into crumbs – pop them in a food bag and bash them gently with a rolling pin (you know the drill).

Melt the butter, remove from the heat and stir in the ginger crumbs and soft brown sugar. Mix until combined, press down into the bottom of your ramekins, and pop in the fridge for 10-15 minutes.

Beat together the mascarpone, caster sugar, lemon zest and lemon juice until smooth. Spoon the mixture on to your chilled basis and top with some biscuit crumbs and lemon zest.

You can chill them for a couple of hours to turn them into proper cheesecakes, or serve them straight away for a creamier dessert.

Buon Appetito!

D x

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