Mini Lemon Curd Sponge Puddings
227
Lemony and buttery puddings is definitely a win in any occasion.
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 124g (4.4 oz)Amount per Serving
Calories 40651% of calories 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?
can you use lemon juice instead of 2 lemons?
over 10 years ago