Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons homemade or purchased lemon curd
- 4 teaspoons boiling water
- ⅓ cup (80 g /2.8 oz ) margarine
- ⅓ cup (75 g/2.6 oz) superfine sugar
- 1 egg
- 1 lemon , zested
- ½ lemon, juiced
- ½ cup (65 g/2.3 oz) self-rising flour
- 1 tablespoon powdered sugar
- Raspberries (optional)
- Crème fraîche (optional)
Directions
Grease 4 ea . 150 ml (5.1 US fl oz) microwave-safe ramekins .
Mix together the lemon curd and water in a bowl.
Spoon the mixture into the ramekins.
Beat the margarine and sugar together in another bowl.
Beat in the egg and lemon zest.
Fold in the flour, then mix in the lemon juice.
Divide the mixture between ramekins and smooth the tops.
Put the ramekins on a plate and microwave for 4 minutes. Let stand 1 minute.
Dust the puddings with powdered sugar and serve, optionally, with raspberries and crème fraîche.