Donal Skehan's zesty lemon pudding
It's hump day and if you’re feeling that midweek slump Donal is here with the perfect pick me up - his lemon curd pudding. It’s zingy and tangy with a soft, oozy centre. It's always a crowd pleaser around his table and most importantly, it's super easy to make!
Lemon curd pudding
Serves: 4
Ingredients
100g caster sugar
110g butter, at room temperature
100g plain flour
1 heaped tsp baking powder
2 large free range eggs
Zest of 1 lemon
1 tsp vanilla extract
340g jar lemon curd
Method
1. Preheat the oven to 180˚C/350F/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.
2. In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.
3. Pour in the prepared dish and smooth off the top. Add 4 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.
4. Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.
5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.
6. Serve with custard and ice cream if desired.