Search
by Ingredient
Mini Lemon Curd Sponge Puddings

Mini Lemon Curd Sponge Puddings

StarStarStarStarEmpty star

Submitted by Mary007

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

YIELD

4 servings

PREP

5 min

COOK

4 min

READY

20 min

Ingredients

2 2
EACH EACH LEMON
zested and juiced
100 1E+2
GRAMS GRAMS SUGAR
2 2
LARGE LARGE EGGS
6 9E+1
TABLESPOONS ML LEMON CURD *
100 1E+2
GRAMS GRAMS BUTTER
plus extra for the moulds
100 1E+2
GRAMS 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 406 51% 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?
Trans-fat Free
 

Email this recipe