These uplifting, citrusy beauties are a quick-time, short-cut version of the traditional English canary pudding: instead of being steamed, these are baked in the oven, and the fact that you use shop-bought lemon curd and they are made in individual servings cuts down time and trouble, too.
Try to make sure the ingredients below are at room temperature before starting. I make them just before serving the main course, so that they cook while we eat.
Recipe posted by Nigella
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
I made these last night & I think that the quantities may be wrong - I was surprised at 2 tablespoons of baking powder, but went with it anyway - the puds exploded in the oven! Think I'll try them again with 2 teaspoons and see how that goes!!
Posted by TraceyDelaney on 27th Jun 2011 at 12.26
I didn't have any lemon curd, so I just made these without and served them with lemon icing (icing sugar and lemon juice and yellow food colouring if desired). Lemon curd can be made though quite easily but you do need to sterilize the jars if you want to keep it. Anyway these lovely little cakes were devine, another easy but very tasty Nigella recipe :)
Posted by feebz86 on 4th Jul 2011 at 10.26
Thank you Nigella. Exquisite and Quick. It was the perfect end to a Birthday meal.
Posted by Lynn'e on 17th Jul 2011 at 13.00
These look lovely!
Posted by DaleRobins on 19th Jul 2011 at 15.26
Used the 6 cavity dessert shell pan for the batter, added lemoncurd afterwards. With a little cream on top, it's just what a girl needs on a friday afternoon :-)
Posted by Sangro on 2nd Sep 2011 at 14.12
This recipe works perfectly! I had some friends over for dinner last night, and everyone loved it. I don't have ramekins so I baked them in cupcake silicone cups. It was so quick and easy to make. I served them fresh out of the oven with a side of heston's salted caramel popcorn ice cream. Vanilla ice cream would be great with it too. Thank you Nigella!
Posted by nat tee on 13th Sep 2011 at 12.09
I have just baked them for a meal I have today and just have to say... GORGEOUS!! I made yesterday the lemon curd so today it was ready for use it. The lemon taste and the appeareance make them perfect for any type of meal... and nobody knows how easy it is :)
Posted by l_excessive on 17th Sep 2011 at 9.32
I made these puddings and they were delicious. Very easy to make and enjoyed by all.
Posted by tamak on 11th Oct 2011 at 22.17
These did not work for me, possibly because of my convection (fan) oven. Very dry and not lemony enough. I'll try again with some adjustments. Such a good idea though.
Posted by CynthiaY on 15th Nov 2011 at 10.34
Like another reviewer I made them in cupcake silicone cups. Came out really well. One of my friends commented that it was a tab too sweet, so maybe the next time i will reduce the sugar to 100g. It filled about 10 cups.
Posted by chandycooks on 22nd Nov 2011 at 10.23
Just made these for my family, i found that if you put less lemon juice in and keep the amount of the curd the same it isn't as over powering! also i made mine in a tart base and cut it into slices, it wasn't as faffy as greasing the little tins! :) good served with whipped cream!
Posted by juliexox on 16th Jan 2012 at 21.06
I made them a few weeks ago, worked perfect in my fan assisted oven. I put the juice of three lemons though, how I miss the big fat lemons of our lemon tree back in Greece! We are going to have them tonight after dinner as well, cannot wait, really really delicious and airy, thank you!
Posted by PSK on 3rd Feb 2012 at 18.23
Made these last night. I decided to cut the main ingredients to 75g each and 1 egg as I thought there would be too much mix for my pots. Wrong! Next time I will do the full amount as that would have been perfect (note to self - do it by the recipe the first time and then fiddle after that!). Having said that, as the pots were only 3/4 full, we made custard and instead of inverting the pots we filled them up with the custard. Delicious! Perfect end to a rainy Jubilee Sunday - a little taste of sunshine.
Posted by oriser on 4th Jun 2012 at 9.27
I have the Nigella express book but cannot find the recipe in it as stated on this website what page is it on? Also why did the puddings stick in the bottom and the sauce go dark and chewy? Can anyone help? But still tasted fantastic, light and soft sponge and very lemony.
Posted by stellab on 15th Jan 2013 at 21.12