Little Lemon Puddings
by NigellaIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.
Ingredients
Serves: 6
- 6 tablespoons lemon curd
- 125 grams unsalted butter (plus more for greasing)
- 125 grams caster sugar
- 125 grams plain flour
- 2 teaspoons baking powder
- 2 large eggs
- finely grated zest and juice of 1 unwaxed lemon
- ⅓ cup lemon curd
- 9 tablespoons unsalted butter (plus more for greasing)
- ⅔ cup superfine sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- finely grated zest and juice of 1 unwaxed lemon
Method
You will need 6 ramekins (8cm diameter x 4cm deep / 6oz capacity) and a sturdy oven tray.
- Preheat the oven to 180°C/gas mark 4/350ºF and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.
- In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix.
- Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.
- Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
- Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom.
- Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.
You will need 6 ramekins (8cm diameter x 4cm deep / 6oz capacity) and a sturdy oven tray.
- Preheat the oven to 180°C/gas mark 4/350ºF and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.
- In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix.
- Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.
- Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
- Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom.
- Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 16 Others have said
-
Posted by StacyjReed on 21st March 2022
-
Posted by stellab on 15th January 2013
-
Posted by CynthiaY on 15th November 2011
-
Posted by TraceyDelaney on 27th June 2011
-
Posted by lwhite14 on 17th August 2014
-
Posted by oriser on 4th June 2012
-
Posted by PSK on 3rd February 2012
-
Posted by juliexox on 16th January 2012
-
Posted by chandycooks on 22nd November 2011
-
Posted by tamak on 11th October 2011
-
Posted by Sangro on 2nd September 2011
-
Posted by nat tee on 13th September 2011
Show more commentsThis recipe is great. Simple and tasty. My husband really likes the cake. Especially in the evenings with tea. Thanks.
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.
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.
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!!
This recipe is gorgeous although I broke the recipe down to make 3 servings.
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.
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!
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!
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.
I made these puddings and they were delicious. Very easy to make and enjoyed by all.
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 :-)
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!