This pudding has one of my favorite ingredients: lemon curd. I could eat it right out of the jar! But believe it or not, the original recipe called for too much lemon curd. My pudding was swimming in it! I've recommend cutting it back (see ingredients list). Still, the pudding turned out yummy —super lemony and moist!
Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 1-2 ltr pudding basin.
INGREDIENTS (Pictured above in first two photos)
125 grams plain flour
175 grams caster sugar
1 teaspoon baking powder
125 grams butter
2 eggs
2 lemons (zest and juice of)
300 grams lemon curd (Note: this is a lot of lemon curd for this recipe. You could easily cut this to 200 grams)
INSTRUCTIONS
Lightly grease a 1.3ltr pudding basin.
Sift together the flour and baking powder in a bowl.
Cream the butter and sugar together until light and fluffy, then beat in the eggs. Add the lemon zest and juice, add the flour and baking powder and beat until well mixed. If necessary, add a little milk to slacken to a dropping consistency, but not runny.
Scrape the lemon curd from the jar and put into the bottom of pudding basin. Pour pudding mixture over the lemon curd.
Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the pudding on a small plate, pouring in enough water to come halfway up the basin. Turn on heat on high until water boils then bring down to medium. Steam for 1 hour 30 mins approx topping up regularly to prevent pan from drying out.
INGREDIENTS (Pictured above in first two photos)
125 grams plain flour
175 grams caster sugar
1 teaspoon baking powder
125 grams butter
2 eggs
2 lemons (zest and juice of)
300 grams lemon curd (Note: this is a lot of lemon curd for this recipe. You could easily cut this to 200 grams)
INSTRUCTIONS
Lightly grease a 1.3ltr pudding basin.
Sift together the flour and baking powder in a bowl.
Cream the butter and sugar together until light and fluffy, then beat in the eggs. Add the lemon zest and juice, add the flour and baking powder and beat until well mixed. If necessary, add a little milk to slacken to a dropping consistency, but not runny.
Scrape the lemon curd from the jar and put into the bottom of pudding basin. Pour pudding mixture over the lemon curd.
Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the pudding on a small plate, pouring in enough water to come halfway up the basin. Turn on heat on high until water boils then bring down to medium. Steam for 1 hour 30 mins approx topping up regularly to prevent pan from drying out.