Lemon puddings with lemon curd

Fiona Anderson

When nature pushes you into a corner, go with the flow and take solace in the fact that this kind of weather was made for eating steamed puddings.

Lemon puddings

60 g	Unsalted butter
110 g	Caster sugar
3	Eggs, free-range
2	Eggs, free-range, yolks
1	Lemon, zest and juice of
65 g	Plain flour
300 g	Creme fraiche (Main)

Lemon curd

125 g	Butter
2	Eggs, free-range
2	Eggs, free-range, yolks
80 ml	Lemon juice, strained
125 g	Caster sugar

Directions

Lemon puddings

1. Heat oven to 180C. Grease and lightly dust with flour, 6 x 150ml metal dariole moulds (see below).
2. In a mixing bowl, cream butter and sugar until light and pale. Add whole eggs, then egg yolks, one at a time and mix well. Add lemon zest and juice.
3. Using a whisk, fold in flour and crème fraiche until just combined. Pour mixture into moulds, 1cm from the top and place into a roasting dish with raised sides. Add boiling water to the roasting dish until one third up the side of the moulds. Place a small sheet of baking paper over the puddings and cover with tinfoil being careful to firmly seal the edges then bake for 20 to 25 minutes.
4. Remove puddings from water and allow to cool for 10 minutes before removing gently onto a wire rack. To serve, place individual puddings onto 6 plates whilst still warm and serve with warmed lemon curd and quality vanilla bean ice cream.

Lemon curd

1. Place all ingredients into a large stainless steel bowl and whisk over a pot of boiling water until curd thickens and coats the back of a wooden spoon.
2. Remove from heat and allow to cool. Place into jars and use within one week.

Dariole moulds

Stainless steel moulds used to make creme caramels, jellies and desserts. See more atmillyskitchen.co.nz. As an alternative use soufflé moulds or heavy duty porcelain coffee/tea cups.