Prep time: 15 mins Cooking time: 35 mins Serves: 6
Ingredients: Resource from donalskehan.com
For the lemon curd filling (or 2 cups store bought lemon curd):
1 ½ cups White sugar
½ cup Cornstarch
½ cup Lemon juice (about 2–3 lemons)
4 Large egg yolks
2 Lemons, finely grated zest
4 tbsps Butter
A pinch of salt
For the pudding:
½ cup White sugar
½ cup Butter, at room temperature
1 cup Plain flour
1 heaped tsp Baking powder
2 Large eggs
1 Zest of lemon
1 tsp Vanilla extract
Directionsfor Lemond curd Filling:
1. For the lemon curd, place the sugar, cornstarch and 2 cups water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt. Place over a medium heat and keep stirring while the mixture boils, for about 10-12 mins. Stir in the lemon zest and butter until the butter has melted, then remove the pan from the heat and allow to cool.
Directions for pudding:
1. Preheat the oven to 180C, 350F. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
2. In a mixing bowl, beat the sugar, butter, flour, baking powder, eggs, lemon zest and vanilla extract until a smooth batter forms.
3. Pour in the prepared dish and smooth off the top. Swirl 4 tbsp of the lemon curd across the top of the batter. Bake for 20-25 minutes. The top should be golden brown but should still wobble slightly.
4. Before serving the pudding, heat the remaining lemon curd in a small saucepan.
5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.