• 1 tsp sunflower oil
  • 125 g butter, softened
  • 125 g Fairtrade golden caster sugar
  • 125 g self-raising flour
  • 2 medium free-range eggs
  • Juice and zest of 1 unwaxed lemon
  • 4 tbsp lemon curd
  • 150 g 50% less fat crème fraîche, to serve


  1. 1

    Grease a 1-litre microwave-proof glass dish with the oil.

  2. 2

    Put the butter in a mixing bowl with the sugar, flour, eggs, lemon juice and most of the zest. Using an electric hand-held whisk, beat until light and fluffy.

  3. 3

    Spoon the mixture into the prepared glass dish. Cover with clingfilm, pierce a few times, then microwave on low for 9 minutes. Turn out onto a serving plate.

  4. 4

    Put the lemon curd in a small microwave-proof bowl and warm on high for 30 seconds until melted. Drizzle over the pudding, then decorate with the reserved lemon zest. Serve immediately with a dollop of crème fraîche


Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 20.0g 29%
  • Saturates 11.5g 58%
  • Sugars 18.9g 21%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1511kj/361kcal

Each serving provides

31.0g carbohydrate 0.6g fibre 4.0g protein

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