INDIVIDUAL LEMON DRIZZLE POTS

INDIVIDUAL LEMON DRIZZLE POTS 

Wow... this week escalated early...
If you want my advice, do not go out on a Monday night with one of your oldest and dearest friends, that you haven't seen for too long - do not drink too much, and certainly do not ask the waitress if she is pregnant, and when she looks appalled, really do not collapse with giggles.  I blame Sammy entirely.

So that's great that that didn't happen.

Well, the sun is still out, and I would be in the garden under the rays, but Holly (I know, seriously why isn't she at school?) has settled herself into the only sunbed... so I am in the kitchen with Max still revising, and thought, as it is his 14th birthday coming up, that we needed a treat.  I've never made my lemon drizzle cake in separate little pots before, normally I double these ingredients and make it in a loaf tin.  I actually do make it at least once every two weeks, and if we don't finish it, my cleaner cleans us out (I did catch her once emptying my entire cake tin into her handbag).  It is so delicious, so I'm hoping they'll work - they're in the oven as we speak.

INGREDIENTS

125g butter (softened)
125g caster sugar
2 eggs
125g self raising flour
zest of 3 lemons
juice of 3 lemons
Icing sugar
More caster sugar

Zest and then juice the lemons, whizz up the sugar and butter till soft and creamy.  Add the eggs and whizz some more, then fold in the flour till all mixed - add a wee drop of lemon juice and about one third of the zest.  Put into greased ramekins - probably make about 6 or 7.

Put in a pre-heated oven at 180 degrees, and cook for about 40 minutes.  Meanwhile, add most of the lemon juice with some caster sugar (about a tbsp and a bit) and cook in a saucepan till the sugar is melted.

Wait till your cakes have risen and they are not too soggy inside - do the skewer test, and if it comes out clean, they are definitely ready.

When they are out, use the skewer to pierce holes all over them, and then spoon your sugar and juice mix over the top, so it all seeps through.

With the rest of the lemon juice, add the icing sugar till it's a sort of thickish consistency, and when the cakes are cool, then drizzle this with a teaspoon over the top.

They should look amazing, and taste even better.

Sometimes, if I'm feeling really bad - I will make it in two normal cake tins and put lemon butter icing in the middle - but really think maybe I shouldn't.