A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.
Double Lemon Puddings
Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Lemon curd 5 tbsp
- Lemons 2, grated zest and juice
- Butter 110g (4oz), softened
- Caster sugar 110g (4oz)
- Eggs 2, lightly beaten
- Self-raising flour 110g (4oz)
- Icing sugar to dust
Instructions
- Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
- Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
- Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
- Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.
Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?
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