Self Saucing Lemon Pudding

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This week the fruit on the beautifully gnarled old lemon tree in the courtyard beyond our bedroom window (and frustratingly just out of reach) burst into bright ripe colour. In my fragile state of desperate craving for a sweet citrusy treat I came across Nigella’s little self-saucing lemon cakes in the latest issue of Delicious magazine - I began pre-heating the oven immediately. The cakes have an intense lemony flavour that cuts sharply through the fluffy buttery crumb and are made extra decadent by the warm gooey lemon curd topping. They definitely hit the spot, but next time I’ll be sure to follow Nigella’s instructions more faithfully and use ramekins (not muffin tins) to avoid the comedy lopsidedness of this first attempt.

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Self Saucing Lemon Puddings Recipe:

1. Dollop about a tbs of good bought lemon curd in the bottom of 6 ramekins (it should completely cover the base).

2. In a food processor wizz together 125g softened butter • 125g caster sugar • 125g plain flour • 2tsp baking powder • 2 eggs   into a thick batter. Add in the finely grated zest and juice of 1 lemon and blitz again.

3. Pour the batter equally on top of the lemon curd in each ramekin so that it comes 3/4 of the way up the sides.

4. Bake for 20 minutes at 180C. Using a thin knife ease cakes away from the side of the ramekin and unmould each pudding onto a place to serve immediately (preferably with warm custard!)

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