Pour into prepared pudding basin. Cut a piece of parchment paper and a piece of aluminum foil large enough to cover the top of the bowl and hang down over the edge about 1 ½ inches (3.5 cm).

Method Melt 120 grams butter in a saucepan. Add lemon juice, 170 grams sugar and four eggs. Cook over a medium heat, stirring constantly with a whisk until lemon curd has thickened, about 20 minutes.

Breaking News, Sports, Manitoba, CanadaServe warm with lemon sauce, butterscotch sauce, custard or brandy butter. Serves 6. Tester’s notes: This is a basic pudding recipe, but it comes out moist ...

Set the oven to 180C/160C fan/gas mark 4. Grease 8 pudding moulds with softened butter and coat them lightly with flour, tipping out the excess. Pour about 1tbsp of golden syrup into each mould.

Method 1. Cream the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, a little at a time, until the mixture is light. Fold in the flour, salt and ginger and mix well.

Instructions Preheat the oven to 180°C/gas mark 4/350ºF and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover. In the food processor, mix all the ...

2 eggs, separated 2 Bramley apples, grated 3 tbsps lemon juice 1Rub the inside of a six-cup capacity pudding bowl with coconut oil or butter. Spread the marmalade in the bottom of the bowl.