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Steamed Lemon Curd Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I just love this pudding. It is so easy to do.

I just love this pudding. It is so easy to do.

Ingredients

Serves: 6-8

Metric Cups
  • 125 grams plain flour
  • 175 grams caster sugar
  • 1 teaspoon baking powder
  • 125 grams butter
  • 2 eggs
  • 2 lemons (zest and juice of)
  • milk (a little to slacken)
  • 300 grams lemon curd
  • 4⅖ ounces all-purpose flour
  • 6⅙ ounces superfine sugar
  • 1 teaspoon baking powder
  • 4⅖ ounces butter
  • 2 eggs
  • 2 lemons (zest and juice of)
  • milk (a little to slacken)
  • 10⅗ ounces lemon curd

Method

Steamed Lemon Curd Pudding is a community recipe submitted by Katybun and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Lightly grease a 1.3ltr pudding basin.
  • Sift tog 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. 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 paper 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 over a trivet, pouring in enough boiling water to come halfway up the basin. Steam for 1 hour 30 mins approx topping up regularly to prevent pan from drying out.
  • Lightly grease a 1.3ltr pudding basin.
  • Sift tog 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. 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 paper 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 over a trivet, pouring in enough boiling water to come halfway up the basin. Steam for 1 hour 30 mins approx topping up regularly to prevent pan from drying out.
  • Additional Information

    You could use treacle if you prefer

    You could use treacle if you prefer

    Tell us what you think