Little blueberry puddings with lemon curd sauce - Good Food Middle East
These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
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Cooking tools:
- Oven
- Kettle
- Kitchen scale
- Dariole mould
- Pudding basin
- Baking parchment
- Roasting pan
- Baking dish
- Mixing bowl
- Spatula
- Spoon
- Saucepan
- Stove
- Skewer
- Chef's knife
- Serving platter
- Plate
Ingredients
- 140g softened butter, plus extra for moulds
- 140g caster sugar
- 3 eggs
- 140g self-raising flour
- zest and juice 2 lemons
- 120g blueberries
- crème fraîche or Greek yogurt, to serve
- roughly 300g jar lemon curd (we used Tiptree 312g)
- 2 tsp cornflour
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