Little blueberry puddings with lemon curd sauce

These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
PREP 40 mins
COOK 35 mins


  • calories 540
  • carbs 77
  • saturated fat 13
  • sugar 47
  • protein 7
  • fat 25
  • fibre 1
  • salt 0.83


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


  1. Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
  2. Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
  3. Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
  4. To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.