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For the sauce

  • roughly 300g jar lemon curd
    (we used Tiptree 312g)
  • 2 tsp cornflour

Nutrition: per serving

  • kcal540
  • fat25g
  • saturates13g
  • carbs77g
  • sugars47g
  • fibre1g
  • protein7g
  • salt0.83g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.

  • step 2

    Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.

  • step 3

    Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.

  • step 4

    To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

Recipe from Good Food magazine, October 2010

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.2 ratings

elkinelaine

question

Can I make the puddings in advance and reheat?

lilacheart

A star rating of 4 out of 5.

I made these using blackcurrants instead of blueberries, they tasted lovely. Don't understand why it says prep time is 40 mins took me about 15mins, I didn't make the lemon curd sauce though but I can't imagine that would have taken 25 mins!

Frantic Flapjack

A star rating of 4 out of 5.

These turned out very well and were similar to steamed puddings. I used frozen mixed berries which worked well. I'm not so sure about adding lemon juice to the already sharp lemon curd - a bit too zingy for my taste but the Greek yogurt I served the puddings with balanced out the flavour.

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