Little Lemon Puddings
Ingredients
- 6 tablespoons lemon curd, or about 1/2 jar
- 125g soft unsalted butter, plus more for greasing
- 125g caster sugar
- 125g plain flour
- 2 tablespoons baking powder
- 2 eggs
- 1 lemon, juice and finely grated zest
- 6 ramekins (8 x4cm)
- 1 sturdy oven tray
Method
Serves: 6- Preheat the oven to 180°C/gas mark 4 and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.
- In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix.
- Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.
- Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
- Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom.
- Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.
(Source: nigella.com)
