Zucchini Raisin Puddings
- ¾ cup Golden raisins
- 4 Tbsps Orange juice
- 2 Tbsps honey
- 3 large eggs
- ¾ cup sunflower oil
- 1 cup light brown sugar (scant)
- 2 cups self-rising flour
- ½ tsp Baking powder
- ½ tsp baking soda
- ½ cup chopped Nut (e. g. walnuts, almonds)
- 9 ozs zucchini (grated and drained)
- 1 small Banana (chopped)
- 1 lemon (finely grated zest)
Heat the oven to 180°C / 350°F. Grease 10-12 ramekins.
Put the raisins in a pan with the orange juice and honey. Bring to a boil, then reduce the heat and simmer for 4 minutes until the liquid is absorbed. Set aside.
Whisk together the eggs, oil and sugar in a mixing bowl until creamy.
Sift in the flour, baking powder and baking soda. Fold in with the nuts, zucchini, raisins, banana and lemon zest.
Spoon into the ramekins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.