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Donal’s zesty lemon pudding

It's hump day and if you’re feeling that midweek slump Donal is here with the perfect pick me up - his lemon curd pudding. It’s zingy and tangy with a soft, oozy centre. It's always a crowd pleaser around his table and most importantly, it's super easy to make! 

Lemon curd pudding

Serves: 4


100g caster sugar

 110g butter, at room temperature

 100g plain flour

 1 heaped tsp baking powder

 2 large free range eggs

 Zest of 1 lemon

1 tsp vanilla extract

340g jar lemon curd


1. Preheat the oven to 180˚C/350F/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

 2. In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.

 3. Pour in the prepared dish and smooth off the top. Add 4 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.

 4. Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.

 5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.

 6. Serve with custard and ice cream if desired. 

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Weekdays 10am-12:30pm