With a moist spongy cake and just the right balance tangy and sweet, these steamed lemon curd puddings are a citrus lovers’ delight.
A little while ago I was sent a handful of recipes for testing from Barker’s of Geraldine, a New Zealand based fruit processor and preserve manufacturer. Apart from a few savoury recipes, the company had asked me to test a dessert, using their delicious lemon curd as a base for the self-saucing cakes.
Sure enough, the Steamy Lemon Puddings were a delight with a moist spongy cake and just the right balance tangy and sweet. Since I’m not a big chocolate fan, they have become my favourite dessert apres a rich meal of steak and mushroom sauce, or many a wintery stews I’ve been cooking lately. So much so that I have decided to share this recipe amazing recipe with you. If you find yourself travelling through the Canterbury region of the South Island, be sure to stop by Geraldine and say hello to the wonderful people at Barker’s. They have plenty of amazing products and other delicious recipes to share.
And while the flavour of Barker’s lemon curd goes beautifully in this dessert, I can already see myself trying a blood orange curd for a more summery twist on this dessert.
- 185g (1/2 jar) Barker’s Lemon Curd
- ½ cup plain flour
- ½ tsp baking powder
- 1 tsp grated lemon rind
- ¼ cup caster sugar
- 50g unsalted butter
- 3/8 cup milk
- 1 egg
- 1-2 tbsp oil for greasing
- Grease sides of each ramekin with oil.
- Divide the lemon curd over the base of each ramekin.
- Stand the ramekins in an ovenproof dish filled with enough warm water to come half-way up the sides of the ramekins.
- Sift flour and baking powder into a bowl and stir in the lemon rind and sugar.
- Cut the butter into small pieces and using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Whisk the egg and milk together, make a well in the flour mixture and stir in the egg mixture to combine and form a batter.
- Pour the batter over the lemon curd in the ramekins, distributing it evenly.
- Cover the ovenproof dish with aluminium foil, leaving room for the mixture in the ramekins to rise.
- Bake in a preheated oven for 40 – 45 mins.
- Turn out each pudding onto a serving plate.
- (Top with a dab of whipped cream and fruit if desired.)