Mini lemon curd sponge puddings
Easy | Ready in 20 minutes | Serves 4
2 lemons, zested and juiced
100g butter, plus extra for the moulds
100g self-raising flour
6 tbsp lemon curd
1. Butter four 150ml plastic pudding moulds. Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium (650w) for four minutes.
2. Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.
492 calories, protein 6.4g, carbohydrate 59.7g, fat 27g, saturated fat 15g, fibre 0.8g, salt 0.79g