I used a 5 inch square tin and scaled this recipe for 4 servings. The bottom and the sides of the tin was lined. I made one 5inch cake instead of individual puddings perfect for a quick pudding.
Scaled down ingredients
(1) 3 TBSP Lemon curd
(2) 65g Butter
(2) 65g Sugar
(2) 65g Self Raising Flour
(2) 1 medium egg
(2) 2 TBSP lemon juice (I used bottle lemon juice)
(2) I added 1 tsp of lemon essence to the sponge mixture.
The original recipe and method from Nigella:
Little Lemon Puddings | Nigella’s Recipes | Nigella Lawson
Method
Loosen (1) and spread into the bottom of the tin.
Add all (2) ingredients into a bowl and whisk until combined. Pour the batter over the lemon curd into the tin and bake. I used the Ninja 15 in 1, Bake function, 155, 25mins.
When the cake was done, I placed a plate over the tin and tipped it upside down. The sponge came out nicely. I served with a drop of cream but a scoop of vanilla ice cream would have been nice too.
