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Mini Lemon Curd Sponge Puddings

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Mini Lemon Curd Sponge Puddings

Lemony and buttery puddings is definitely a win in any occasion.

 

Yield

4 servings

Prep

5 min

Cook

4 min

Ready

20 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each lemon
zested and juiced
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100 grams sugar
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2 large eggs
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6 tablespoons lemon curd
*
100 grams butter
plus extra for the moulds
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100 grams self-rising flour

Ingredients

Amount Measure Ingredient Features
2 each lemon
zested and juiced
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1E+2 grams sugar
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2 large eggs
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9E+1 ml lemon curd
*
1E+2 grams butter
plus extra for the moulds
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

can you use lemon juice instead of 2 lemons?

 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 40651% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 497mg 21%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 15% Vitamin C 18%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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