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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


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


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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