Microwave Lemon Puddings
Microwave lemon puddings give you a warm sponge with a pool of tart curd underneath, ready in about 15 minutes. The curd is loosened with a little boiling water so it spoons into the ramekins and stays saucy beneath the cake. Fresh zest and juice in the batter keep the sponge properly lemony, and the microwave replaces a long steaming. Raspberries and crème fraîche are good, but not required.
Instructions
Grease four microwave-safe ramekins of about 150 ml (5.1 US fl oz) each.
Stir the lemon curd and boiling water together in a bowl until smooth and loose enough to spoon. Divide this mixture among the ramekins so each has a layer of curd on the bottom.
In a second bowl, beat the margarine and superfine sugar together until combined. Beat in the egg and the lemon zest.
Fold in the self-rising flour, then stir in the lemon juice to make the sponge batter.
Spoon the batter over the curd in each ramekin, dividing it evenly, and smooth the tops with the back of the spoon.
Set the ramekins on a plate and microwave for 4 minutes. Leave them to stand for 1 minute before you handle them.
Dust the puddings with powdered sugar. Serve as they are, or with raspberries and crème fraîche alongside.
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