Little blueberry puddings with lemon curd sauce

6 servings 600 kcal or less blueberries blueberry blueberry recipes comforting recipes dessert recipes dinner party recipes fruit dessert individual puddings lemon curd mains over an hour pudding recipes steamed puddings traditional pudding weekend recipes

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Source

Ingredients

140g softened butter , plus extra for moulds

140g caster sugar

3 eggs

140g self-raising flour

zest and juice 2 lemons

120g blueberries

crème fraîche or Greek yogurt, to serve

roughly 300g jar lemon curd (we used Tiptree 312g)

2 tsp cornflour

Method

Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.

Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.

Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.

To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.