Lemon curd & ginger sponge puds

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Lightly grease 4 mini pudding basins. Thin the lemon curd with 1 tbsp lemon juice and divide between the basins, then scatter in half the stem ginger.
2. Put the basins in a roasting tin. Put the kettle on to boil.
3. Cream the reduced-fat spread and caster sugar together with the lemon zest until fluffy then gradually beat in the egg, followed by the flour and baking powder. Add the lemon juice, plus 2 tbsp warm water to give a pourable batter.
4. Divide between the basins, then pour boiling water into the roasting tin to come halfway up the basins. Cover the tin with a tent of foil and bake for 20-25 minutes until risen and cooked through. Leave to settle for 5 minutes, then turn out and serve.

Per serving

269 kcalories, protein 4.9g, carbohydrate 46.2g, fat 8.4 g, saturated fat 1.7g, fibre 0.8g, salt 0.74 g

Latest comments and suggestions

• Holly

  07 November 2007

  Holly rated and commented on this recipe

  

  I can't normally be bothered with puds and am not a huge lemon curd fan but my mum wanted to try these. They were sooo good. Piping hot with lots of custard - yum, I'll do them again.

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• Carol

  13 November 2007

  Carol rated and commented on this recipe

  

  Very easy to make. The recipe didn't indicate what to do with the other half of the stem ginger.......no problem ..........I added it to the sponge mixture. Now a family favourite.........really yummy!

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• honeybee

  03 February 2008

  honeybee rated and commented on this recipe

  

  Easy and impressive. Served for guests with a coulis of raspberries and a dollop of Greek yoghurt.

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• GraceW

  02 August 2008

  GraceW commented on this recipe

  Served this for a formal lunch. I used all the stem ginger for the topping. Really good with vanilla icecream or custard.

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• GraceW

  02 August 2008

  GraceW rated and commented on this recipe

  

  Forgot to add a rating.

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• DJW

  23 January 2009

  DJW rated and commented on this recipe

  

  Didn't have mini pud basins so used tea cups think it would also work using jam or golden syrup good for low fat pud.

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• Belkey

  23 March 2009

  Belkey rated and commented on this recipe

  

  Really easy and light, I added a little ginger syrup to the lemon curd mixture too as you can never have enough ginger in my book!

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Ingredients

• 4 tbsp lemon curd
• 1 lemon , zested and juiced
• 2 pieces of stem ginger , diced
• 50g reduced-fat spread (or you can use butter)
• 50g caster sugar
• 1 egg beaten
• 100g self-raising flour
• ½ tsp baking powder

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 45 mins

Ingredients

• 4 tbsp lemon curd
• 1 lemon , zested and juiced
• 2 pieces of stem ginger , diced
• 50g reduced-fat spread (or you can use butter)
• 50g caster sugar
• 1 egg beaten
• 100g self-raising flour
• ½ tsp baking powder

Per serving

269 kcalories, protein 4.9g, carbohydrate 46.2g, fat 8.4 g, saturated fat 1.7g, fibre 0.8g, salt 0.74 g

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