zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Saucy lemon curd puddings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Saucy lemon curd puddings

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 50 g butter
    • 80 g golden caster sugar
    • 2 Duchy Originals From Waitrose Organic British Free Range Medium Eggs, separated
    • 5 tbsp Duchy Originals From Waitrose Organic Lemon Curd
    • 75 g self-raising flour
    • 300 ml Duchy Originals From Waitrose Organic Semi-Skimmed Milk
    • 25 g flaked almonds

    Method

    1. Heat the oven to 180C, gas mark 4. Cream the butter with the sugar until pale and creamy. Beat in the egg yolks followed by the lemon curd. Fold in the sifted flour, then gently stir through the milk to give a loose batter. Whisk the egg whites until stiff and fold in.
    2. Divide the mixture between four 300ml buttered large ramekins or ovenproof dishes and scatter with flaked almonds. Place in a roasting tin and add enough hot water to reach halfway up the sides. Bake for about 20 minutes until golden and firm to touch. Dust with icing sugar before serving (optional).

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The zestfulness here deserves a sweet wine that's also refreshing, and not heavy: Catre Or Muscat de Beaumes-de-Venise, Rhône, France

    Comments

    Average user rating

    5 stars