LEMON 'PING' PUDDING

No time to make a pudding? – 14 minutes from start to finish is all you need …..

It was while I was reading through the list of requirements for the Credit Crunch Munch Challenge that I remembered this super quick pudding that I used to make many (many) years ago.  It was back when microwaves were still quite fashionable and we used to cook a whole meal in about 12 minutes, unlike nowadays where we tend to use them more for reheating and defrosting food.  I had just started out on my own and only had a microwave and an electric frying pan with which to do all my cooking.  This lemon ‘ping’ pudding was a firm favourite both because it was so quick and it could be used so many different ways.  I don’t think you’d win any prizes for the best sponge pudding if you were to enter a competition but once you add a sauce over the top and serve with custard, cream or ice cream – well who cares about perfection. I’ve even cooked some apples with sugar and lemon juice, put them in the dish with the sponge mixture on top and cooked for 4 minutes to give me a super quick Eves Pudding.  Add some cocoa powder and chocolate and you have a quick chocolate pudding which is great with a bit of chocolate sauce over the top. It is also a really easy pudding for kids to make because they don’t have to use the oven and it’s ready before you’ve even had a chance to tidy up their mess. 

 

For the printable version - click here

Prep time: 10 mins

Cook time: 4 mins

Total time: 14 mins

Yield: 4 - 6

Ingredients

• 100 g butter
• 100 g caster sugar
• 100 g self raising flour
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 2 large eggs
• zest from 1 lemon
• 1 tsp vanilla extract
• 4 tblsp lemon curd

 

Cooking Directions

1. Cream the butter and sugar together until light and creamy.
2. Add the flour, baking powder, vinegar, eggs, lemon zest and vanilla and mix until well incorporated.
3. Spoon into a microwave-proof baking dish.
4. Microwave on High for 3 - 4 mins until set and a skewer comes out clean.
5. Leave to rest for 1 minute.
6. Turn out onto a serving plate.
7. Meanwhile, heat the lemon curd in the microwave for 30 secs.
8. Pour over the top of the sponge pudding and serve with vanilla ice cream.

 

 

As this pudding only takes 4 minutes to cook in the microwave I am going to enter it into the Credit Crunch Munch Challenge which is hosted by the lovely Camilla over at Fab food 4 All and Helen over at Fuss Free Flavours.

 

I have also used up some left over lemon curd (I had to check with Mrs Beeton to find out if this was a preserve) so I can enter the same pudding into the No Waste Food Challenge hosted by Kate over at Turquoise Lemons

 

 

 

As this is also a perfect pudding albeit not a very glamorous one I can enter it into the Tea Time Treats Challenge which is being hosted this month by Kate over at What Kate Baked and Karen over at Lavender and Lovage on alternate months.

 

 

 

 

Written by : Angela Darroch