Waiter! There’s something in my…Mini lemon curd sponge pudding

Waiter! There's something in my...
It’s been a while since I participated in Waiter! There’s something in my… This month the passionate cook asks for hot puds. The small portions from our Ham & Leek Cobbler yesterday longed for dessert. For my always hungry teenaged boys I served

Mini lemon curd sponge puddings

Mini lemon curd sponge puddings

They didn’t last long, very delicious.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Mini lemon curd sponge puddings
Categories: Dessert
Yield: 4 to 6 Servings


2     Lemons , zested and juiced
100 grams   Sugar
2     Eggs, size M
100 grams   Butter , plus extra for the moulds
100 grams   Self-raising flour
98 grams   Wheat flour Type 405 + 2 grams baking powder
6 tablesp.   Lemon curd


  Recipe from olive magazine, April 2007
  Edited *RK* 02/27/2009 by
  Ulrike Westphal


1. Butter 4 x 150 ml plastic pudding moulds (6 100 ml moulds). Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium 650 W for 4 minutes (3,5 minutes 720 W). Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.

Wash unwaxed lemons in warm water before zesting. The zest contains the oil with all the flavour.


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