Name: Little blueberry puddings with lemon curd sauce
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
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; roughly 300g jar lemon curd (we used Tiptree 312g); 2 tsp cornflour

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Little blueberry puddings with lemon curd sauce

Little blueberry puddings with lemon curd sauce

Sarah Cook

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Serves 6

Easy

Prep: 40 mins

Cook: 35 mins

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal540
fat25g
saturates13g
carbs77g
sugars47g
fibre1g
protein7g
salt0.83g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4 out of 5.2 ratings

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