Blueberry-lemon pudding recipe
For my first food-related post, a recipe for an English 'pudding' (a steamed cake rather than a custard!) that I made a couple days ago. I'll be adding my own alterations in as sidenotes.
Original recipe: https://www.bbcgoodfood.com/recipes/784635/little-blueberry-puddings-with-lemon-curd-sauce
Ingredients:
Pudding:
-140 grams (5/8 cup) soft butter
-140 grams (5/8 cup) caster sugar (I used cane sugar instead)
-3 eggs
-140 grams (about a cup) self-raising flour
-zest and juice of 2 lemons (I ended up using less juice, I think you could get away with just a single lemon)
-120 grams (1 1/4 cups) blueberries
Topping:
-300 grams (1 1/5 cups) lemon curd
-2 tsp cornflour
1. Heat the oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds (I used a brownie tin for one big pudding, it worked out well too) 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.
2. 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. (I sat the brownie tin in a bigger roasting tin for this part, it worked but be careful not to pour the water into the batter!) Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
3. 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 (this is a LOT of lemon juice and the lemon curd doesn't really need all that extra sour. I suggest using just the juice of 1/4 or 1/2 lemon instead) until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
4. 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.
This recipe was a total winner for me! It tastes great and isn't too sweet. I made it twice in just a few days and both times the whole cake was gone the same day! I think this would make a nice something for a picnic too, you could either put the topping on the cake in the mould and bring it like that, or pack the cake separately and bring the topping in a cute mason jar for a nice touch. It turns pretty thick, you can see the spoon streaks op top of mine in the picture above, so you need not worry about it leaking and going everywhere. Just be careful with those blueberries!
Original recipe: https://www.bbcgoodfood.com/recipes/784635/little-blueberry-puddings-with-lemon-curd-sauce
Ingredients:
Pudding:
-140 grams (5/8 cup) soft butter
-140 grams (5/8 cup) caster sugar (I used cane sugar instead)
-3 eggs
-140 grams (about a cup) self-raising flour
-zest and juice of 2 lemons (I ended up using less juice, I think you could get away with just a single lemon)
-120 grams (1 1/4 cups) blueberries
Topping:
-300 grams (1 1/5 cups) lemon curd
-2 tsp cornflour
 |
| Ingredients, ready to bake, plus highly recommended additional cup of tea. |
1. Heat the oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds (I used a brownie tin for one big pudding, it worked out well too) 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.
 |
| My batter with the blueberries, the batter is pretty thick so I expected the blueberries to stay towards the top, but they did sink all the way down. |
2. 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. (I sat the brownie tin in a bigger roasting tin for this part, it worked but be careful not to pour the water into the batter!) Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
 | |||
| In the oven! Keep a close eye on it as this cake doesn't turn golden like a regular cake, it stays sticky and yellow even when cooked. |
 |
| And the finished cake, turned upside down. I didn't edit this picture, it really turns out bright yellow-purple! |
3. 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 (this is a LOT of lemon juice and the lemon curd doesn't really need all that extra sour. I suggest using just the juice of 1/4 or 1/2 lemon instead) until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
 |
| The finished cake with the topping (our lemon curd had discoloured a little, but it was still perfectly fine to eat! It's all sugar and sour fruit after all). |
This recipe was a total winner for me! It tastes great and isn't too sweet. I made it twice in just a few days and both times the whole cake was gone the same day! I think this would make a nice something for a picnic too, you could either put the topping on the cake in the mould and bring it like that, or pack the cake separately and bring the topping in a cute mason jar for a nice touch. It turns pretty thick, you can see the spoon streaks op top of mine in the picture above, so you need not worry about it leaking and going everywhere. Just be careful with those blueberries!
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