Lemon Curd Pudding
Easy
A moist but light steamed lemon sponge pudding topped with a tangy lemon curd and garnished with candied lemon peel
PREP IN
35 MIN
COOK IN
150 MIN
SERVE
6
Lemon Curd Pudding
Easy
PREP IN
35 MIN
COOK IN
150 MIN
SERVE
6
Introduction
A moist but light steamed lemon sponge pudding topped with a tangy lemon curd and garnished with candied lemon peel
Ingredients
- Zest & juice from 1 lemon, divided
- 90g/3oz caster sugar
- 1 egg
- 1 tsp cornflour
- 60g unsalted butter
- 100ml water
- 50g caster sugar
- Zest from 1 lemon, using zester or vegetable peeler
- 115g unsalted butter, softened
- 175g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest from 1 lemon Juice from 2 lemons
- 125g self raising flour
- ½ tsp salt
FOR THE LEMON CURD:
FOR THE CANDIED PEEL:
FOR THE PUDDING:
Method
- 1. For the lemon curd, combine zest, sugar, egg and cornflour in a medium sized heatproof bowl and whisk together until smooth. Whisk in lemon juice. Cut butter into cubes and add to the egg mixture.
- 2. Set bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl, stir continuously with a whisk until curd has thickened and coats the back of a spoon, about 20 - 30 minutes. Remove from heat and set aside.
- 3. Butter the inside of a 1l/35fl oz pudding bowl. Place a small square of buttered parchment paper at the very bottom.
- 4. For the pudding, beat butter and sugar together until well creamed in a medium sized bowl. Add eggs, zest and vanilla and beat until well mixed.
- 5. Sift in self raising flour and salt and beat until just combined. Add lemon juice and mix until thoroughly combined.
- 6. Spoon lemon curd into bottom of prepared pudding bowl then carefully spoon sponge batter on top of curd. Smooth the top then place a piece of pleated foil over the top. Tie foil in place securely with string.
- 7. Place pudding bowl in a large pot on a trivet then fill the pot with boiling water to halfway up the side of the pudding bowl. Cover pot with lid and allow water to simmer and steam pudding for 1 hour 30 minutes. Top up water if necessary with more boiling water.
- 8. For the candied peel, combine sugar and water in a small saucepan over medium heat, stir until sugar has dissolved. If zest was peeled with vegetable peeler, use a sharp knife to cut peel into very thin strips. Place zested or cut peel into saucepan and bring to a simmer. Leave to simmer for 20-30 minutes until peel is translucent and appears glass-like. Remove from heat and set aside.
- 9. Once pudding has cooked, remove pudding bowl from pot and remove string and tinfoil. Carefully run a sharp knife around the edge of the pudding to loosen it from the bowl. Place your serving dish upside down on top of the pudding bowl, then holding the plate and pudding bowl securely, carefully flip the two over. If the pudding doesn't start to turn out from bowl, give it a gentle shake. Remove parchment square then garnish pudding with candied peel (reserve the syrup to flavour drinks or serve over ice-cream or other desserts).
- 10. Serve pudding immediately, optionally with a drizzling of thickened cream.
