For those days when you just need some good, old-fashioned comfort food, it's hard to beat a stodgy, spongey lemon pudding. The sort your Grandma just to make, to cheer you up and put a smile on your face for the rest of the week.
Self-saucing, which means it has a gooey underneath that keeps the sponge nice and moist, this pud is a failsafe favourite - and still tastes good the next day, and the day after that, paired with a scoop of vanilla ice-cream.
If you don't like lemons, you could make this recipe with any sort of fruity curd or jam - lime, orange or even berry.
Serves 6-8
Ingredients:
320g lemon curd
240g self-raising flour
500g good-quality vanilla ice-cream
Method:
Preheat the oven to 180C (fan 160C) and grease a deep round pudding/pie dish (approx 20-25cm diameter) with a little butter.
Spoon half the lemon curd into the dish and spread it evenly over the base.
Scoop the ice cream into a heatproof bowl and microwave on high for bursts of 30 seconds at a time until completely melted (but not hot).
Add the remaining lemon curd to the melted ice cream, sift in the flour and mix well until smooth.
Transfer the batter to the dish and bake, in the centre of the oven, for 40-45 minutes until golden. Serve hot, with more ice-cream on the side.
It should keep for 4-5 days in the fridge and can be eaten hot or cold.
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