Wholesome Cook
Australian

Steamy Self-saucing Lemon Curd Puddings

With a moist spongy cake and just the right balance tangy and sweet, these steamed lemon curd puddings are a citrus lovers’ delight.

Steamy Self-saucing Lemon Curd Puddings

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.

Steamy Self-saucing Lemon Curd Puddings

Steamy Self-saucing Lemon Curd Puddings
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Steamy Self-saucing Lemon Curd Puddings

I used Barker's lemon curd in this recipe, but I'm pretty sure you could use other brands' curd if you can't get your hands on this one. You will need 8 half-cup capacity ramekins for this recipe.
Servings: 4

Ingredients

For the puddings:

  • 185 g Barker’s Lemon Curd
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1 tsp grated lemon rind
  • 1/4 cup unrefined caster sugar
  • 50 g unsalted butter
  • 3/8 cup milk
  • 1 egg
  • 1-2 tbsp oil for greasing

Instructions

To prepare the ramekins:

  • 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.

To make the steamy lemon puddings:

  • 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.

To bake:

  • Bake in a preheated oven for 40 – 45 mins.

To serve:

  • Turn out each pudding onto a serving plate.
  • (Top with a dab of whipped cream and fruit if desired.)
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22 comments

Karen June 22, 2012 at 12:34 pm

Think you may have got the sugar measurement wrong…

Reply
Martyna @ Wholesome Cook June 22, 2012 at 2:27 pm

Thanks Karen, updated! That would have been awfully sweet! :-)

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Just A Smidgen June 22, 2012 at 1:58 pm

I LOVE anything lemony.. and my friends at work do as well. This is such a nice, fresh change from chocolate lava cake.. fresh!!

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Michelle June 22, 2012 at 2:43 pm

Lovely!

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Maureen (@OrgasmicChef) June 22, 2012 at 3:40 pm

Martyna, you beauty! I love, love, love this. I did have to laugh when you said to top with a dab of whipped cream if desired. I believe it would be required. :)

Reply
Martyna @ Wholesome Cook June 25, 2012 at 12:52 pm

Of course!

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Bam's Kitchen June 22, 2012 at 8:23 pm

Did you know my favorite birthday cake is lemony lemon cake? I will send this post on to my mom so she can get cracking on this recipe. LOL

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Martyna @ Wholesome Cook June 25, 2012 at 12:53 pm

Oh yay, isn;t it just great??! Is your birthday soon? Even if it’s not, a few practice runs may be beneficial. *wink*

Reply
Amrita June 22, 2012 at 11:29 pm

Self-saucing puds are the best! No hassles with whipping frosting that could go grainy or start melting on you without fair warning. And lemon sounds so good!

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frugalfeeding June 22, 2012 at 11:57 pm

Self-saucing! How clever. They do look really delicious, cute and have a lovely colour.

Reply
Courtney June 23, 2012 at 9:26 am

I’m so on a lemon kick, too! These look lovely – and with blood orange…wow!

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filingawaycupcakes June 23, 2012 at 11:52 am

I am so pinning this! Yummm!

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picturette June 23, 2012 at 12:24 pm

ooh! that looks and sounds delicious.

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Rufus' Food and Spirits Guide June 24, 2012 at 8:33 am

What a winner. Looks absolutely delicious.

Reply
muppy June 24, 2012 at 10:29 pm

seriously lemon puddings have to be one of my favourite things in the world.

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Nami | Just One Cookbook June 25, 2012 at 5:38 pm

Wow look at that… beautiful and delicious. I love lemon in desserts, especially this kind. Immediately my mouth started to water. :-)

Reply
rsmacaalay June 25, 2012 at 6:14 pm

Looks so lemony sweet, love it

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allrecipes corner June 25, 2012 at 11:59 pm

i LOVE to eat that recipes.. look very delicious thanks

Reply
Betty Cupcake June 28, 2012 at 10:23 am

Looks yummy and very simple recipe. I’ll have to try this for a unique blend of lemon juice.

Reply
Pauline April 21, 2013 at 11:18 pm

The lemon curd looks very transparent, is it vegan? I.e. No egg and no butter? I want to try this recipe but I don’t have Barker’s brand curd at my disposal so I will have to make it myself. thanks.

Reply
bina December 21, 2013 at 7:44 pm

Yummy.works very well.Thankyou :)

Reply
Blueberry and Lemon Curd Slice | Wholesome Cook March 16, 2014 at 10:22 pm

[…] of” part actually comes in. I had some leftover New Zealand lemon curd in the fridge from client recipe testing earlier so that was a straight tick. A half-full packet of frozen blueberries and my own […]

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