Introducing our delicious little blueberry puddings with lemon curd sauce! These little treats are a delightful surprise because at first glance they seem irresistibly sweet, but beneath their charming exterior lies a sponge cake filled to the brim with juicy berries. With every bite, you’ll experience an explosion of fruity deliciousness that’s sure to delight your taste buds. And let’s not forget the sauce – a tantalizing mix of zesty lemon curd that perfectly balances the sweetness of the puddings. Get ready for a dessert that offers both a delicious texture and a spicy feel in a delicious package!
- 140 g soft butter, plus some butter for the molds
- 140g powdered sugar
- 3 eggs
- 140g self-raising flour
- Zest and squeeze 2 lemons
- 120g blueberries
- Crème fraîche or Greek yogurt for serving
- about 300 g lemon curd from the jar (we used 312 g from Tiptree)
- 2 tsp cornstarch
- Preheat the oven to 180°C/160°C fan/gas 4 and put the kettle on.
- Butter 6 individual pudding bowls or dariole molds and line the bottom with circles of baking paper.
- Beat butter and sugar until fluffy.
- Stir in the eggs one at a time.
- Fold in the flour and lemon zest with the juice of half a lemon.
- Divide the mixture between the molds.
- Distribute the blueberries evenly over each pudding.
- Place the molds in a roasting pan or baking dish just large enough to hold them all.
- Pour boiling water from the kettle into the mold until it comes halfway up the sides of the molds.
- Bake for 30-40 minutes, until the pudding has risen and a skewer inserted into the center comes out clean.
- In the meantime prepare the sauce.
- Place the lemon curd in a small pan and heat slightly.
- Gradually mix the juice of one lemon with the cornstarch until a smooth paste is formed.
- Stir the cornmeal mixture into the lemon curd.
- Let the sauce bubble, stirring, for 1-2 minutes until smooth.
- Store the sauce at room temperature.
- To serve, carefully remove each pudding from the mold by running a cutlery knife around the edge.
- Divide the pudding onto serving plates.
- Pour the lemon sauce onto each pudding.
- Eat the little blueberry puddings with a dollop of crème fraîche or yogurt.
Equipment and tools
- mixing bowl
- Electric mixer or whisk
- Pudding molds
- Small pot
- Whisk or spoon
This recipe contains the following allergens:
- Dairy products (butter, crème fraîche or Greek yogurt)
- Wheat (self-raising flour)
Please check the lemon curd jar for additional allergens.
Storage and leftovers
These mini blueberry puddings with lemon curd sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for a few seconds or place in preheated oven until warmed through. Leftovers can also be enjoyed cold.
Health Benefits of Little Blueberry Puddings with Lemon Curd Sauce
Small blueberry puddings with lemon curd sauce not only impress with a delicious combination of flavors, but also offer several health benefits. Let’s take a closer look at the key ingredients and their potential benefits for your well-being:
Blueberries are small but mighty when it comes to their nutritional content. These small berries are full of vitamins, minerals and antioxidants that contribute to overall health. Health benefits of blueberries include:
- Rich in antioxidants that help protect against cell damage caused by harmful molecules called free radicals.
- Rich in vitamins C and K, which support immune system function and help maintain healthy bones.
- Contains fiber, which promotes digestive health and helps regulate blood sugar levels.
- May improve brain health and cognition due to their potential to reduce oxidative stress and inflammation in the brain.
Not only are lemons refreshing, they are also known for their numerous health benefits. Including lemons in your diet can provide the following benefits:
- Excellent source of vitamin C that boosts the immune system and supports collagen production for healthy skin.
- May support weight loss efforts as lemons are low in calories and high in fiber, promoting satiety and aiding digestion.
- Contain compounds known as flavonoids, which have antioxidant and anti-inflammatory properties.
- May help reduce the risk of heart disease and stroke due to their potential to lower blood pressure and improve cholesterol levels.
The cornstarch used in this recipe acts as a thickener for the lemon curd sauce. Although it doesn’t offer as many specific health benefits as blueberries or lemons, it can be a suitable alternative for those with gluten intolerance or allergies.
Note: Moderation is key
Although Little Blueberry Puddings with Lemon Curd Sauce contains healthy ingredients, it’s important to remember that moderation is key. Too much sugar, butter, or portion sizes that are too large can counteract the potential health benefits of this dish. Like any dessert, enjoy it as an occasional treat as part of a balanced diet.