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Donal Skehan
Lemon Curd Pudding | DonalSkehan.com, This bright and zippy lemon dessert is the ultimate post-roast pud. Best enjoyed with a dollop of cream.
  • desserts-baking

Lemon Curd Pudding

June 19

This dessert uses an all-in-one batter method so, even if you’re not a natural baker, you can’t go far wrong.

  • time 35mins
  • serves Serves 4
  • video
Method
  1. Preheat the oven to 180˚C/350F/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
  2. In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.
  3. Pour in the prepared dish and smooth off the top. Add 4 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.
  4. Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.
  5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.

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Ingredients

1/2 cup of caster sugar

1 stick of butter, at room temperature

3/4 cup of plain flour

1 heaped tsp baking powder

2 large free-range eggs

Zest of 1 lemon

1 tsp vanilla extract

12 oz jar lemon curd

100g caster sugar

110g butter, at room temperature

100g plain flour

1 heaped tsp baking powder

2 large free range eggs

Zest of 1 lemon

1 tsp vanilla extract

340g jar lemon curd

You'll Need

Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm/8″ x 6″ x 2″.

Mixing bowl

 

4.3
(20)
photo
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