×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Lemon Curd Pudding

This bright and zippy lemon dessert is the ultimate post-roast pud. Best enjoyed with a dollop of cream.

35 4
Lemon Curd Pudding | DonalSkehan.com, This bright and zippy lemon dessert is the ultimate post-roast pud. Best enjoyed with a dollop of cream.

desserts-baking

Lemon Curd Pudding

This bright and zippy lemon dessert is the ultimate post-roast pud. Best enjoyed with a dollop of cream.

Monday, June 19, 2017
US / METRIC

100g Caster sugar

110g Butter, at room temperature

100g Plain flour

1 Heaped tsp baking powder

2 Large free range eggs

Zest of 1 lemon

1 tsp Vanilla extract

340g Jar lemon curd

1/2 Cup of caster sugar

1 Stick of butter, at room temperature

3/4 Cup of plain flour

1 Heaped tsp baking powder

2 Large free range eggs

Zest of 1 lemon

1 tsp Vanilla extract

12oz Jar lemon curd

Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

Mixing bowl

 

35mins
Serves 4

This dessert uses an all-in-one batter method so, even if you’re not a natural baker, you can’t go far wrong.

Preheat the oven to 180˚C/356˚F. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.
Pour in the prepared dish and smooth off the top. Add 4 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.
Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.
Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.
35mins
Serves 4

Ingredients
US / METRIC

100g Caster sugar

110g Butter, at room temperature

100g Plain flour

1 Heaped tsp baking powder

2 Large free range eggs

Zest of 1 lemon

1 tsp Vanilla extract

340g Jar lemon curd

1/2 Cup of caster sugar

1 Stick of butter, at room temperature

3/4 Cup of plain flour

1 Heaped tsp baking powder

2 Large free range eggs

Zest of 1 lemon

1 tsp Vanilla extract

12oz Jar lemon curd

You'll Need

Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

Mixing bowl

 

You might be interested in...

recipes

Hot Cross Bun Bread & Butter Pudding

Hot Cross Bun Bread & Butter Pudding
recipes

Red Velvet Roulade with Raspberries

Red Velvet Roulade with Raspberries
recipes

Sticky Toffee Figgy Pudding

Sticky Toffee Figgy Pudding
recipes

Summer Bread Pudding

Summer Bread Pudding