Little Lemon Puddings
The Bent ForkLittle Lemon Puddings
Among my list of favorite ingredients is lemon. Whether in a cocktail, desert, or anything in between, I am always happy with a dish featuring lemon as the star ingredient. I was browsing for a tart r
ecipe
when I found this version of the traditional English canary pudding. I
need to make a stop at the store to get some key ingredients - I’ll let
you know how fabulous the finished product is!
Ingredients
6 tablespoons lemon curd, or about 1/2 jar 8 1/2 tablespoons soft unsalted butter, plus more for greasing 1/2 cup caster sugar 1/2 cup plain flour 2 tsp baking powder 2 eggs 1 lemon, juice and finely grated zest 6 ramekins 1 sturdy oven tray Directions
Preheat the oven to 350 degrees and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover. In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix. Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes. Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife. Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom. Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.
Ingredients
6 tablespoons lemon curd, or about 1/2 jar 8 1/2 tablespoons soft unsalted butter, plus more for greasing 1/2 cup caster sugar 1/2 cup plain flour 2 tsp baking powder 2 eggs 1 lemon, juice and finely grated zest 6 ramekins 1 sturdy oven tray Directions
Preheat the oven to 350 degrees and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover. In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix. Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes. Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife. Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom. Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.
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