Photo of Lemon pudding by WW

Lemon pudding

6
5
5
SmartPoints® value per serving
Total Time
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Serves
8
Difficulty
Moderate

Ingredients

Lemon curd

2 tbs

Fresh lemon rind

2 tsp, finely grated

White self-raising flour

½ cup(s), (75g)

Baking powder

1 tsp

Caster sugar

40 g, 30g for recipe plus 10g extra to serve

Reduced fat oil spread

80 g, melted

Egg(s)

2 medium, lightly beaten

99% fat-free plain yoghurt

75 g

Egg yolk

1 medium

Custard powder

2 tsp

Skim milk

170 ml

Instructions

  1. Lightly spray a 1 litre (4-cup) capacity pudding basin with oil. Line base with baking paper. Combine lemon curd and 1 teaspoon rind in a small bowl. Spoon curd mixture into base of prepared basin.
  2. Sift flour and baking powder into a large bowl. Stir in sugar. Combine melted spread, eggs, and yoghurt in a jug. Gently stir spread mixture into flour mixture until just combined. Spoon flour mixture into basin. Cover pudding with a round of baking paper and tightly secure lid (see tip).
  3. Half fill a large saucepan with water and bring to the boil over high heat. Reduce heat, place basin in saucepan (water should come halfway up sides of basin) and simmer, adding more boiling water when necessary, for 11/2 hours or until a skewer inserted into pudding comes out clean.
  4. Meanwhile, to make custard, place milk in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, place egg yolk, 10g extra sugar and custard powder in a large bowl and whisk until smooth. Pour over hot milk and whisk to combine. Strain milk mixture into a small clean saucepan. Cook, stirring, over low heat for 15 minutes or until custard thickens and coats the back of a spoon.
  5. Remove basin from saucepan and set aside for 5 minutes before turning out. Spoon any remaining lemon curd on top. Serve with custard and remaining rind.

Notes

Tip: If you don’t have a pudding basin with a lid, cut a 30cm x 33cm rectangle of both baking paper and foil. Place baking paper on top of foil and fold a 3cm pleat in the centre. Cover basin with pleated layers, paper side-down, and secure tightly around rim with unwaxed white kitchen string.