Description
A cozy and zesty dessert combining tangy lemon curd, soft sponge, and a buttery crumble topping, baked until golden and served warm with cream or ice cream for the perfect balance of sweetness and citrus.
Ingredients
- 320 g (1 cup) lemon curd
- 125 g butter, softened
- 100 g (1/2 cup) caster sugar, plus 2 tbsp extra
- 2 tsp finely grated lemon rind
- 2 eggs
- 200 g (1 1/3 cups) self-raising flour
- 125 ml (1/2 cup) milk
- 60 ml (1/4 cup) fresh lemon juice
- 1 lemon, sliced
- Whipped cream or vanilla ice cream, to serve
- 40 g (1/4 cup) plain flour
- 45 g cold butter, chopped
- 35 g (1/3 cup) rolled oats
- 20 g (1/4 cup) desiccated coconut
- 1 1/2 tbsp caster sugar
Instructions
- Preheat the oven to 180°C (160°C fan) and lightly grease a shallow 1.5L (6-cup) ovenproof dish.
- Combine the lemon curd with 60 ml (1/4 cup) water and spread it evenly over the base of the prepared dish.
- Make the crumble topping: place flour in a bowl, rub in butter with fingertips until mixture resembles coarse crumbs, then stir in oats, coconut, and sugar. Set aside.
- Using electric beaters, beat butter, sugar, and lemon rind in a large bowl until pale and creamy. Add eggs one at a time, beating well after each addition.
- Fold in half of the flour, then add milk, followed by remaining flour. Stir in lemon juice until just combined.
- Spoon the batter over the lemon curd layer without smoothing it out. Sprinkle the crumble mixture evenly on top.
- Bake for 45 minutes or until golden and springy when lightly touched.
- While baking, sprinkle lemon slices with half the extra sugar. Heat a frying pan over high heat and cook slices, sugar side down, for 1 minute until caramelized. Sprinkle remaining sugar, flip, and cook other side until golden. Set aside to cool.
- Top the baked pudding with caramelized lemon slices and serve warm with whipped cream or vanilla ice cream.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg