Little Blueberry Puddings With Lemon Curd Sauce. A Moneybrother Moment.

Get yourself some blueberries.

Some lemons. Musical ones are perfect.

Then throw together these absolutely delightful little puddings.

The combination of blueberry and sponge cake and lemon curd is perfect.

Little Blueberry Puddings With Lemon Curd Sauce

Ingredients for puddings:

140g/5oz softened butter , plus extra to grease molds
140g/5oz/2/3 cup caster sugar
3 eggs
140g/1 1/4 cups self-raising flour
zest and juice 2 lemons
120g blueberries
Crème fraîche or Greek yogurt, optional, to serve

Ingredients for lemon curd sauce:

300g lemon curd
2 tsp cornflour or cornstarch

Directions:

1. Heat oven to 180℃/350℉ and put a kettle of water on to boil.

2. Butter 6 individual pudding basins, dariole molds, or ramekins and line the bottoms with circles of baking parchment.

3. 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 molds, and evenly scatter the blueberries over each.

4. Place the molds 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.

5. Bake for 30-40 mins until risen and a skewer poked in the center comes out clean.

6. Meanwhile, make the sauce. Put 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.

7. To serve, carefully release each pudding from its mold by running a 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 if you like.

Recipe from BBC Good Food Magazine