Easy lime baked puddings with warm citrusy curd
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- Abigail Donnelly
- 6 to 8 (depending on the size of the cup)
- Easy
- 15 minutes
- 15 minutes
- WINE: Bon Courage White Muscadel 2012
Ingredients
- 200 g butter, cubed
- 150 g sugar
- 4 free-range eggs
- 5 ml lime zest
- 200 g self-raising flour
- For the citrusy curd:
- 4 free-range eggs
- 2 free-range egg yolks
- 165 g caster sugar
- 10 ml orange zest
- 125 g butter, chilled and cubed
- 815 ml orange juice
- 1 lemon, zested and juiced
Cooking Instructions
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.
Using a wooden spoon, gently fold in the flour making sure no lumps are present.
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.
To make the citrusy curd, mix all the ingredients in a mixing bowl.
Transfer to a saucepan and stir using a wooden spoon.
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”.
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