Little blueberry puddings with lemon curd sauce

Little blueberry puddings with lemon curd sauce

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(2 ratings)

Prep: 40 mins Cook: 35 mins

Easy

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: per serving

  • kcal540
  • fat25g
  • saturates13g
  • carbs77g
  • sugars47g
  • fibre1g
  • protein7g
  • salt0.83g
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Ingredients

  • 140g softened butter, plus extra for moulds
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 120g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • crème fraîche or Greek yogurt, to serve

For the sauce

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

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.

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Comments, questions and tips

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Comments (2)

lilacheart's picture
4

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
4

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.

Questions (1)

elkinelaine's picture

Can I make the puddings in advance and reheat?

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