Blueberry and Lemon Puds with Lemon Curd Sauce recipe

Preparation Time: 20 minutes | Cooking Time: 40 minutes

Blueberries are baked into easy peasy puds with lemon zest and juice, then served with an easy lemon curd sauce. Very moreish!


  • 140g caster sugar
  • 140g butter
  • 140g self-raising flour
  • 140g blueberries
  • 3 eggs
  • Zest of 2 lemons
  • Juice of 1/2 lemon
  • 300g lemon curd
  • Juice of 1 lemon
  • 2 tsp. corn flour


  1. Grease 6 pudding dishes or ramekins. You could also do a whole pud. Cream butter and sugar together until pale and fluffy, then beat in the eggs one at a time and sift in the flour. Stir in lemon zest and juice then fold in the blueberries. Divide between the pudding dishes.

  2. Put the dishes into a large roasting tin. Put into the oven, then pour boiling water from the kettle so it comes halfway up the sides of the puds, then bake for 30-40 minutes or until tested done with a skewer.

  3. Make the sacuce. Mix the lemon juice and corn flour until smooth then add to a pan with the lemon curd. Stir and cook gently for 3-4 minutes or until let down and the corn flour cooked. Pour over the puds to serve.

If you prefer, use lime curd, lime zest and lime juice instead of lemon for a zesty twist on this dessert. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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