Lemon Curd Crumble Pudding Recipe

Lemon curd makes this winter crumble pudding a little lighter and brighter, but a no-less-delicious dessert.

The ingredient of Lemon Curd Crumble Pudding Recipe

• 320g 1 cup bought lemon curd
• 125g butter softened
• 100g 1 2 cup caster sugar plus 2 tablespoons extra
• 2 teaspoons finely grated lemon rind
• 2 eggs
• 200g 1 1 3 cups self raising flour
• 125ml 1 2 cup milk
• 60ml 1 4 cup fresh lemon juice
• 1 lemon sliced
• whipped cream or vanilla ice cream to serve
• 40g 1 4 cup plain flour
• 45g cold butter chopped
• 35g 1 3 cup rolled oats
• 20g 1 4 cup desiccated coconut
• 1 1 2 tablespoons caster sugar

The Instruction of lemon curd crumble pudding recipe

• preheat the oven to 180c 160c fan forced lightly grease a shallow 1 5l 6 cup ovenproof dish combine the lemon curd with 60ml 1 4 cup water and spread over the base of the dish
• to make the crumble topping place the flour in a bowl use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs add the oats coconut and sugar and stir until the mixture clumps together set aside
• use electric beaters to beat the butter sugar and lemon rind in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition fold in half the flour then the milk then the remaining flour add the lemon juice and stir until just combined
• spoon the batter over the lemon curd mixture you donu2019t need to smooth it out and sprinkle with the crumble mixture bake for 45 minutes or until the pudding is golden and springy to a gentle touch
• meanwhile sprinkle the lemon slices with half the extra sugar heat a frying pan over high heat then cook the lemon slices sugar side down for 1 minute or until caramelised sprinkle with remaining sugar then turn over and cook the other side transfer to a plate to cool
• top pudding with lemon slices and serve warm with cream or ice cream

Nutritions of Lemon Curd Crumble Pudding Recipe

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