Lemon Pudding Cake

  Posted on April 30, 2012  by Leslie Blythe  2 comments

I made this last night because my husband, Eric, always says “Nothing can be too lemony!”

Lemon Pudding Cake

Serves 6

6 Tbs lemon curd, or about ½ jar
½ cup soft unsalted butter, plus more for greasing
1¼ cups sugar
1 cup flour
2 tsp baking powder
2 eggs
1 lemon, juice and finely grated zest
6 small ramekins
1 sturdy oven tray

Preheat the oven to 350° F and grease the ramekins.

Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.

In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and mix quickly.

Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.

Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.

Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to them bottom.

Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.