Easy lime baked puddings with warm citrusy curd

Easy lime baked puddings with warm citrusy curd

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  • 6 to 8 (depending on the size of the cup)
  • Easy
  • 15 minutes
  • 15 minutes
  • WINE: Bon Courage White Muscadel 2012


  • 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”.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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