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.
You can make the batter up several hours in advance and leave to rest in the fridge before baking.
40g very soft butter
225 g caster sugar
zest and juice of 2 lemons
3 eggs, separated
300ml full fat milk
Preheat the oven to 180C/ 350F.
Grease a 1 litre pudding dish and place it in a larger dish – you will use this to make a bain marie.
Give the butter a solo preliminary beating, then add the sugar and cream together until light and fluffy. There is not much butter in this recipe -which makes it light and airy- so it won’t be very creamy. Don’t worry.
Add the egg yolks.
Add the flour and milk in two parts, beginning and ending with the flour.
Stir in the lemon zest and juice.
Whisk the egg whites until soft peaks form and gently fold into the batter. The mix will be very runny.
Pour into the prepared dish, fill the larger tray with boiling water and bake for 30 – 35 minutes, until it is set and lightly golden on top but still has a slight wiggle when you shake the dish.
Dust with lots of icing sugar, and eat immediately with creme fraiche or whipped cream.