Thursday, 12 April 2012

Canary Puddings

This is a great dessert if you love love love lemons!!









Canary Puddings
(recipe adapted from Delia Smith's How To Cook)

For the lemon curd

grated zest and juice from 2 lemons
5 oz golden caster sugar
2 eggs
4 oz unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave



For the sponge

6 oz self-raising flour
1 tsp baking powder
6 oz butter, softened
3 large eggs
4 oz golden caster sugar
grated zest from 1 lemon and 1 tbsp of lemon juice

8 ramekins


First of all butter the ramekins well and place a piece of buttered  parchment paper in the bottom of each ramekin. 
In a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar, lemon zest and juice. 
Then, beat the mixture for about 2 minutes until it is thoroughly blended.
Fill the bottom of each ramekin with 1 dessertspoon of lemon curd and then follow this with the sponge mixture, dividing it equally between the eight ramekins. 
Level the tops, then place a piece of foil over each one, making a pleat in the centre.
Place the puddings in a steamer and steam them for about 25 minutes.  
When the puddings are cooked turn them out on to serving plate. 
Serve warm with a dribble of cream.