Mini Lemon Curd Sponge Puddings
Lemony and buttery puddings is definitely a win in any occasion.
Yield
4 servingsPrep
5 minCook
4 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemon
zested and juiced |
|
| 100 | grams |
sugar
|
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
lemon curd
|
* |
| 100 | grams |
butter
plus extra for the moulds |
|
| 100 | grams |
self-rising flour
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemon
zested and juiced |
|
| 1E+2 | grams |
sugar
|
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
lemon curd
|
* |
| 1E+2 | grams |
butter
plus extra for the moulds |
|
| 1E+2 | grams |
self-rising flour
|
Directions
Butter 4 x 150ml plastic pudding moulds.
Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy.
Mix in the eggs one by one.
Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium (650w) for 4 minutes.
Heat the lemon curd with a squeeze of lemon juice in a small pan.
Spoon over the top and serve.
