Lemon Curd Pudding
You will need:
Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm/8” x 6” x 2” Mixing bowl
- 150g caster sugar
- 165g butter, at room temperature
- 150g plain flour
- 1 1/2 heaped tsp baking powder
- 3 large free range eggs
- Zest of 1 lemon
- 1 tsp vanilla bean paste
- 340g jar lemon curd
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.
Pour in the prepared dish and smooth off the top. Add 2 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.
Whip the double cream until you get a nice soft fold.
Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.
Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.