Lemon Curd Self Saucing Pudding

 

I do so like to spoil the missionaries whenever we have them over for tea.   Usually I try to give them a little taste of home (if they are from North America).  I don't normally do roast dinners, because I figure they get enough of them each week, as most people who have the missionaries in for tea will try to give them a pretty decent meal.  With me they get that, but with a North American twist.



I usually try to make them a delicious pudding as well.  I also try not to serve them the same thing twice.  I wouldn't want them to think I am a one hit wonder!  Yes, they do get spoiled in our house, but how can I not, when what they do is such a wonderful thing!



Yesterday when we had one set of the Elders over I made these delicious Lemon Curd Self Saucing Puddings.  I love lemon anything, and I always assume everyone else does too.  And if Lemon Curd is involved, I love it even more!  (I have a really super recipe here. )



The Toddster he is not so fond of lemon or chocolate puddings.  (I know!!  He just ain't human!)  But he suffers through them.  That is his gift to the missionaries!



These are baked individually in their own little pots and are so easy to make.  You just line the bottom of each pot with some delicious good quality lemon curd, homemade if you have it, and then spoon a quick and easy batter on top.

  

This is followed by a quick and simple not lemon syrup which gets poured over top.  Baked in the oven you end up with a delicious fluffy cake type of pudding with a lemon puddle bottom.   I like to punch holes into it while it's still warm and pour in some nice double cream.



Don't judge me!  It's dessert!  We don't have dessert unless we have company.  It's a treat!  So there!  

  

*Lemon Curd Self Saucing Pudding*
Serves 6 

Printable Recipe  

A lovely lemon pudding that sauces itself.  

210g of self raising flour (1 1/2 cups)

145g of caster sugar (3/4 cup)

50g butter melted (3 1/2 TBS)

1 TBS finely grated lemon zest

80ml lemon juice (1/3 cup)

175ml of milk (3/4 cup)

165g of lemon curd (3/4 cup)

double cream to serve  

For the sauce:

120ml of boiling water (1/2 cup)

50g caster sugar (1/4 cup)

2 TBS lemon juice  

Preheat the oven to 180*C/350*F/ gas mark 4.  You will need six 225ml/1 cup sized ramekins, lightly buttered.  

Beat the flour, sugar, butter, lemon zest, lemon juice, and milk together until smooth.  Divide the lemon curd between the ramekins and spread out in the bottom of them.  Divide the batter between them and smooth over top of the lemon curd.   Mix together the boiling water, sugar and lemon juice for the sauce and then pour an equal amount over the top of each ramekin. 


Bake in the heated oven for 25 to 30 minutes, just until set.   Serve warm with some cream for pouring.