Barker's Steamy Lime Pudding
When we stopped off at Geraldine last week while on our South Island Holiday we just couldn't resist dropping in to Barker's for a tasting of lots of their jams and jellies. My two favourites were the lime curd and the blackcurrant and red onion jelly.
The lime curd is a new product that you could just slather on hot buttered toast but it would also make a great filling for little tarts and be used in other desserts. Here is one of the recipes the Barker's team has come up with.
While there is still a bit of a chill in the air ( yes,even in Auckland!) it would make a lovely warm dessert.
Steamy Lime Puddings
· 370g jar Barker’s Lime Curd
· 1 cup flour
· 1 tsp baking powder
· 2 tsp grated lemon rind
· ½ cup sugar
· 100g butter
· 3/4 cup milk
· 2 eggs
You will need 8 ramekins (half-cup capacity) for this recipe.
Divide the lime curd over the base of each ramekin.
Stand the ramekins in an ovenproof dish filled with enough warm water to come half-way up the sides of the ramekins.
Sift flour and baking powder into a bowl and stir in the lemon rind and sugar.
Cut the butter into small pieces and, using your fingertips, rub the butter into the flour mixture.
Beat the eggs and milk together, then make a well in the flour mixture and stir in the egg mixture to combine and form a batter.
Pour the batter over the lime curd in the ramekins, distributing it evenly.
Cover the ovenproof dish with foil, leaving room for the mixture in the ramekins to rise.
Bake at 200⁰C for 40 – 45 mins. Turn out each pudding onto a serving plate. Top with a dab of whipped cream and fruit if desired.