Lemon curd pudding
Donal Skehan’s great excuse to use up a jar of lemon curd with an all-in-one batter
- Serves: 4
- Cooking Time: 35 mins
- Course: Dessert
- Cuisine: British
- Serves 4
- 100g caster sugar
- 110g butter, at room temperature
- 100g plain flour
- 1 heaped tsp baking powder
- 2 large free range eggs
- Zest of 1 lemon
- 1 tsp vanilla extract
- 340g jar lemon curd
It will be hard to find a cake recipe that uses simpler ingredients than those listed below. A great excuse to use up a jar of lemon curd and with an all-in-one batter, even if you aren’t a natural baker, it’s difficult to go too far wrong.
Preheat the oven to 180C. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
In a mixing bowl, beat the sugar, butter, flour, baking powder, eggs, lemon zest and vanilla extract until a smooth batter forms.
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.
Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.
Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.