Ramekins Recipes to Share
What is it about the humble ramekin that is so appealing? These little essentials have been a staple at Maxwell & Williams for more than 20 years and each year, as the cooler weather approaches, we find ourselves putting them into rotation more and more.
These recipes are designed to be shared with a crowd but in an easy, personalised way, so why don't you try our Little Lemon Cakes and Individual Potato Bakes this weekend!
Individual Potato Bakes
Prep Time: 20mins
Cook Time: 60mins
Serves: 6-12 (dependant on size of your ramekins)
- 50g unsalted butter, softened, for the ramekins
- ¼ leek, finely diced
- ½ small onion, finely diced
- 1 tbsp olive oil
- 1 cup grated sharp cheddar cheese
- ½ cup grated parmesan cheese
- 6 sprigs of thyme
- ¼ tsp all-purpose flour
- 1kg small potatoes, unpeeled
- Salt flakes & freshly ground black pepper
- 1 cup plus 2 tbsp heavy cream
- Preheat the oven to 180°C. Generously brush 6-12 ramekins with butter.
- Sauté the diced leek and onions in olive oil until softened. Set aside to cool.
- Combine the cheddar, parmesan, thyme, and flour in a large bowl. With a shape knife or mandolin, thinly slice the potatoes into rounds roughly 3-4mm thick. Add to the cheese mixture. Add 1 tsp salt and a pinch of black pepper and toss to combine.
- Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway. Arrange the potato slices so they go to the edge of the ramekins. Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
- Transfer the ramekins to a flat baking tray, cover each with baking paper & then foil and bake until the liquid is bubbly, and the potatoes begin to soften but are not completely cooked through, about 30 minutes. Increase the oven temperature to 200°C, uncover the ramekins and bake until the potatoes are tender.
Little Lemon Cakes
Prep Time: 10 mins
Cook Time: 20 mins
- Cooking spray for ramekins
- ½ cup white sugar
- ¾ cup plain purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 2 large egg yolks
- 6 tbsp sour cream (or full-fat yoghurt)
- 50ml vegetable oil or light olive oil
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- Lemon, sliced
- 4-6 tsp Double cream
- First, spray ramekins very well with cooking spray, and set them on a baking tray. Preheat the oven to 180°C.
- In a small bowl, whisk together the sugar, flour, baking powder, baking soda, and pinch of salt. Set aside.
- In a medium bowl, whisk together the egg yolks, sour cream (or yoghurt), oil, lemon zest, and lemon juice.
- In two batches, add the dry ingredients to the wet ingredients, stirring gently to combine.
- Divide the mixture between the ramekins.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- While the cakes cool, prepare your garnish. Gently heat marmalade (in a bowl in microwave, or in a small pot on stovetop) with a splash of water until melted, adding more water to thin it out to a pourable consistency if desired.
- To garnish, dollop the double cream, slice of lemon and drizzle with your lemon syrup.