Ingredients
Serves: 6
Prep time: 20 mins
Cook time: 30 mins
Pudding
- 115g soft brown sugar
- 115g soft butter
- 2 large eggs
- 115g self raising flour
- 20g dried breadcrumbs
- zest and juice of 1 lemon
- 1 orange
- 6 tbsp golden syrup
- 2 1/2 tbsp Cointreau
- 3 drops vanilla extract
- 6 tsp shop-bought lemon curd
- 100g rhubarb, diced small and tossed in brown sugar
- 550ml custard
Method
- Preheat the oven to 180oC/160oC fan. Lightly grease and line 6 dariole moulds or ramekins with grease proof paper. Beat the butter, sugar, eggs, vanilla extract and flour with and combine.
- Add the breadcrumbs and half the zests. In another bowl mix the remaining zests, juices, 1 tbsp of Cointreau and golden syrup.
- Place around 1 tbsp of the syrup into the base of the moulds. Evenly divide the sponge batter between each mould and place a teaspoon of lemon curd teaspoon of rhubarb into the middle of the batter.
- Place the moulds into the preheated ovens on a tray and cook for approximately 30 minutes until risen.
- Warm the custard and add the remaining Cointreau. Remove the sponges from their moulds, making sure you spoon out any remaking syrup from the moulds on top the pudding.
- Place into serving dishes and serve with the warmed custard.
