Lemon Curd Pudding

One of those really yummy self-saucing puds, with a layer of fluffy sponge on top and creamy curd on the bottom.

One to eat family style, where everyone can dig in and take as much as they please.


40g very soft butter

225 g caster sugar

75g flour

zest and juice of 2 lemons

3 eggs

300ml full fat milk


Preheat the oven to 180C/ 350F.

Grease a 1 litre pudding dish and place it in a larger tray, for the bain marie.

Zest and juice the lemons.

Give the butter a solo preliminary beating, then add the sugar and cream together until smooth, light and fluffy.

Separate the eggs, add the yolks, set the whites aside.

Add the flour followed by the lemon juice.

Whisk the egg whites until soft peaks form and gently fold into the batter.

Pour into the prepared dish, fill the larger tray with boiling water and bake for 35-40 mins. Dust with lots of icing sugar, and eat immediately with creme fraiche or whipped cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s