Lemon curd puddings

This lemon curd pudding is one of our favourite. It is quick to make and really easy. I either make it as individual portions as here on the photos or family version in a larger souffle dish.  The pudding consists in a lemon curd (don’t be afraid, read on, you can’t get it wrong) and a cake batter.

Ingredients:

This makes 8 serves.

For the lemon curd

• 120 g of butter
• 170 g of white sugar
• 4 eggs
• 175 g of lemon juice (about 2 good lemons)

Tip: the bright yellow colour  is linked to the egg yolks, the brighter your eggs, the more vibrant the lemon curd.

For the biscuit

160 g of butter
160 g of castor sugar
3 eggs
160 g of flour
1 tsp baking powder
1 tsp grated lemon zest

Method

Lemon curd:

1. Melt the butter in a saucepan with the lemon juice and sugar.
2. In a medium bowl, break the eggs and beat them well with a whisk (to homogeneise them). Bring the warm liquid to boiling point.
3. As soon as bubbles appear on the sides, pur it over the eggs while whisking.  It is very important you whisk all the time to disperse the heat and avoid omelette pieces in your curd.  It is possible the curd will be thickening on its own at this stage, if that is the case, no need to transfer back in the pan and cook further, keep whisking at low pace until the curd cools down a bit more (30 second to 1 minute).  If the curd has not thickened yet, then pour it back to the saucepan, always whisking and place it on medium heat. Keep mixing until the curd thickens then transfer to a clean bowl.

Tip: Want to know when your curd is at the right thickness? If the curd coats the back of a clean spoon (it doesn’t all run away), then it is ready.

Tip: Your lemon curd will further thicken when cooling down.

The pudding

Tip: If you are choosing the turn over steamed version , you will need to line bottoms with greaseproof paper circles. This would not be necessary if you are using silicone moulds. You will also need to cover the ramequins in foil and cook in a large roasting dish with water coming to 1/2 height. 

1. Heat up the oven to 170ºC
2. Grease eight small 150 mL ramequins or pudding bowls.
3. Cream butter and sugar.
4. Add the eggs on at a time, mix.
5. Add the flour, baking powder and lemon zest. Mix well.
6. Spoon two generous tablespoons of lemon curd into each ramequin.
7. Spoon the biscuit dough over the lemon curd trying to cover it fully.
8. Bake for about 20 minutes until well golden.  (for the steam version allow 30 min).
9. Serve warm. Careful it is very hot when just out off the oven.   If unmoulding the steamed pudding, run a gentle knive around the outside of each pudding before turning out.

Other versions

The turn-over lemon curd pudding

The family  version lemon curd pudding