6 to 8 (depending on the size of the cup)
Easy
15 minutes
15 minutes
1. Preheat the oven to 180°C. In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs and lime zest and combine.
2. Using a wooden spoon, gently fold in the flour making sure no lumps are present.
3. Grease 6 teacups with cooking spray or butter. Spoon the pudding batter into the cups and place on a baking tray, then bake for 15 minutes, or until the puddings have risen and browned slightly.
4. To make the citrusy curd, mix all the ingredients in a mixing bowl.
5. Transfer to a saucepan and stir using a wooden spoon.
6. When the curd is thick enough to coat the back of the spoon, remove it from the heat and serve over the baked puddings.
Cook’s note: Cover the surface of the curd with clingwrap to prevent the curd from forming a “skin”.
