Lemon curd pudding

Donal Skehan’s great excuse to use up a jar of lemon curd with an all-in-one batter

Sat, Jun 17, 2017, 00:00

  • 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.