Little Blueberry Puddings With Lemon Curd Sauce Recipes

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LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE



Little blueberry puddings with lemon curd sauce image

These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD



Blueberry Bread Puddings With Lemon Curd image

Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

Provided by KelBel

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups 2% low-fat milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
cooking spray
1 1/2 cups frozen blueberries, divided
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

Steps:

  • To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  • Preheat oven to 350°.
  • Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
  • Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
  • To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
  • Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.

Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11

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