Donal's Family Kitchen30 Minutes

Lemon Curd Pudding

Name: Lemon Curd Pudding
Total time: 30 min
Yield: 4 servings
Ingredients: 150g caster sugar; 165g butter, at room temperature; 150g plain flour; 1 ½ heaped tsp baking powder; 3 large free range eggs; Zest of 1 lemon; 1 tsp vanilla bean paste; 340g jar lemon curd; 350ml Double Cream; YOU’LL NEED; Oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm/8” x 6” x 2”; Mixing bowl

Donal SkehanFrom the series · Donal's Family Kitchen

30 min totalServes 4Easy

Lemon Curd Pudding

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.

Pour in the prepared dish and smooth off the top. Add 2 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.

Whip the double cream until you get a nice soft fold

Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.

Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.

Cook's notes

This is a true all-in-one batter, so make sure your butter is properly at room temperature or it won't beat smooth with the flour and eggs.
Pull it from the oven while the top is golden but the centre still has a firm wobble — it sets as it stands and you want it soft.
Swirl, don't stir, the curd across the top of the batter so you get ribbons of lemon through the sponge rather than a muddy mix.
It's a great make-ahead pudding — bake it earlier in the day, then warm the remaining curd in the microwave or a small pan just before serving so it pours rather than sitting in a cold blob.
Whip the cream only to soft folds, not stiff peaks, so it melts into the warm pudding.

Serve with The softly whipped cream and hot curd are the serve, but a few fresh raspberries or blueberries alongside cut the sweetness nicely.

Make ahead & storage Best warm from the oven, but leftovers keep for a couple of days covered in the fridge. Reheat individual portions briefly and add fresh curd and cream to serve.

30 Minutes

Recipe by Donal Skehan · From the series Donal's Family Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

1177kcal

12gprotein

132gcarbs

69gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Donal Skehan

All Donal's recipes

Perfect Birthday Funfetti Cake

65 min

Donal's Family KitchenPerfect Birthday Funfetti Cake

Donal Skehan

Crispy Chicken Sandwich

30 min

Donal's Family KitchenCrispy Chicken Sandwich

Donal Skehan

Korean Style Sloppy Joe Sliders

30 min

Donal's Family KitchenKorean Style Sloppy Joe Sliders

Donal Skehan