Lemon & rhubarb rice pudding
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Lemon curd & orange cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 10
Skip to ingredients
- 170g soft salted butter
- 150g golden caster sugar
- 2 eggs
- 70g natural yogurt
- 150g self-raising flour
- 2 tsp baking powder
- 50g ground almonds
- orangezested
- tbsp milk
- 3tbsp lemon curd
- 20g flaked almonds
- lemon zestto decorate
Nutrition: Per serving
- kcal321
- fat20g
- saturates10g
- carbs30g
- sugars18g
- fibre1g
- protein5g
- salt0.74g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
step 2
Put the butter, sugar, eggs, yogurt, self-raising flour, baking powder, ground almonds, orange zest, milk and 1 tbsp lemon curd in a large bowl and whisk until smooth. Put another 2 tbsp lemon curd in a second bowl and whisk to loosen.
step 3
Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.
