NIGELLA LAWSON'S TRADITIONAL ENGLISH CANARY LEMON PUDDING DESSERT IS A DELICIOUS TREAT

This dessert recipe is the perfect refreshing treat for spring.

Nigella Lawson, a British chef and food writer, shared her lemon pudding recipe that she is says is an "uplifting" and "citrusy" "quick-time, short version of the traditional English canary pudding."

She explains this is because rather than steaming the dish is baked in the oven. Additionally, buying premade lemon curd will help speed up the process, too.

Other springtime recipes you can try include a seasonal stir fry, lemon chicken, chicken pasta salad and primavera pasta salad.

READ MORE: Potato salad with eggs is 'tangy' and 'creamy' thanks to a special ingredient

Nigella Lawson's lemon pudding

Ingredients

  • 6 tablespoons lemon curd
  • 125 grams unsalted butter (plus more for greasing)
  • 125 grams caster sugar
  • 125 grams plain flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • finely grated zest and juice of 1 unwaxed lemon

Instructions

  1. Preheat the oven to 180°C/gas mark 4/350ºF and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.
  2. In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix.
  3. Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up. Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.
  4. Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
  5. Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom.
  6. Serve immediately with custard, cream or ice cream as you wish. And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.

This recipe was originally published on Nigella Lawson's website.

2024-03-27T20:10:39Z dg43tfdfdgfd