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.
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.