Little blueberry puddings with lemon curd sauce

Little blueberry puddings with lemon curd sauce

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
540
protein
7g
carbs
77g
fat
25g
saturates
13g
fibre
1g
sugar
47g
salt
0.83g

Ingredients

  • 140g softened butter, plus extra for moulds
  • 140g caster sugar
  • 3 eggs
  • 140g self-raising flour
  • zest and juice 2 lemons
  • 120g blueberries
  • crème fraîche or Greek yogurt, to serve

For the sauce

  • roughly 300g jar lemon curd (we used Tiptree 312g)
  • 2 tsp cornflour

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Method

  1. Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
  2. Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
  3. Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
  4. To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

Recipe from Good Food magazine, October 2010

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Comments

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lilacheart's picture
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I made these using blackcurrants instead of blueberries, they tasted lovely. Don't understand why it says prep time is 40 mins took me about 15mins, I didn't make the lemon curd sauce though but I can't imagine that would have taken 25 mins!

Frantic Flapjack's picture
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These turned out very well and were similar to steamed puddings. I used frozen mixed berries which worked well. I'm not so sure about adding lemon juice to the already sharp lemon curd - a bit too zingy for my taste but the Greek yogurt I served the puddings with balanced out the flavour.

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