180 grams butter at room temperature
180 grams caster sugar
2 tablespoons sour cream
finely grated zest of 1 lemon
100 grams self-raising flour
¼ teaspoon ground cardamom
golden syrup and/or jam
custard, cream or yoghurt
6 x ¾ cup-capacity ovenproof ramekins
Grease the ramekins and line the bases with a circle of baking paper.
Preheat the oven to 180˚C.
Beat the butter and sugar until light and creamy. Add the eggs, sour cream and the lemon zest and beat well. Sift in the flour and cardamom and gently combine.
Put a tablespoon of golden syrup or jam on top of the baking paper in the base of each dish. Divide the batter evenly between the dishes and smooth the tops. Place the dishes on a baking tray and bake for 20 minutes until firm and golden.
To serve: As soon as the puddings come out of the oven, gently run a knife around the inside of the dish and invert each one onto a plate. It is essential to do this straight away, otherwise the puddings will stick. Remove the baking paper if necessary.
Serve the puddings hot with custard, cream or yoghurt and some extra golden syrup to drizzle over.