Little blueberry puddings with lemon curd sauce

Name: Little blueberry puddings with lemon curd sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 140 grams softened butter, plus extra for moulds; 140 grams caster sugar; 3 eggs; 140 grams self-raising flour; 2 zest and juice lemons; 120 grams blueberries; 1 serving crème fraîche or Greek yogurt, to serve; 300 grams roughly lemon curd (we used Tiptree 312g); 2 teaspoons cornflour

Little blueberry puddings with lemon curd sauce requires approximately 1 hour and 15 minutes from start to finish. One serving contains 575 calories, 11g of protein, and 26g of fat. This recipe serves 6. Head to the store and pick up butter, blueberries, eggs, and a few other things to make it today. A couple people really liked this dessert. If you like this recipe, take a look at these similar recipes: Blueberry Bread Puddings With Lemon Curd, Blueberry Bread Puddings with Lemon Curd, and Blueberry Lemon Curd Cupcakes.

Instructions

Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.

Ingredients you will need

Blueberries

Lemon Zest

Butter

All Purpose Flour

Juice

Lemon

Sugar

Egg

Equipment you will use

Oven

Sit the moulds in a roasting tin or baking dish just big enough to hold them all.

Equipment you will use

Baking Pan

Pour in boiling water from the kettle to come halfway up the sides.

Ingredients you will need

Water

Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.

Equipment you will use

Oven

Skewers

Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.

Ingredients you will need

Lemon Curd

Corn Starch

Juice

Lemon

Sauce

Equipment you will use

Frying Pan

To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crme frache or yogurt.

Ingredients you will need

Yogurt

Lemon

Sauce

Equipment you will use

Knife

Equipment

Ingredients

Servings:

140grams

softened butter, plus extra for moulds 140grams

caster sugar 3

eggs 140grams

self-raising flour 2

zest and juice lemons 120grams

blueberries 1serving

crème fraîche or Greek yogurt, to serve 300grams

roughly lemon curd (we used Tiptree 312g)2teaspoons

cornflour

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.