Instructions
- 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.
This recipe was originally published on Nigella Lawson’s website.
Denial of responsibility! Pioneer Newz is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.
