For the filling:
- 2 tbsp good-quality lemon curd
- 75ml double cream
For the sponge:
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- 180g white chocolate
- 50g butter, plus extra for greasing
- 5 large free-range eggs
- 120g caster sugar
- 50g self-raising flour
- Make the filling the day before making the puddings. In a jug, stir 1 tbsp of the lemon curd into the cream until you have a smooth sauce. Divide between the freezing trays. Spoon a little lemon curd on top of the cream, and freeze overnight.
- Next day, preheat the oven to 180°C/Fan 160°C/Gas 4. Grease the individual moulds with a little soft butter.
- Melt the butter and chocolate in a bowl set over a pan of gently simmering water, taking care not to overheat or let the bowl touch the water. Stir gently until smooth and then set aside to cool.
- Place the sugar in a large bowl, then add the eggs one at a time and beat well with an electric hand mixer until the mixture is thick and creamy and the whisk leaves a trail. This may take a few minutes.
- Sift the flour into the egg mixture and fold in gently using a large metal spoon. Add the melted chocolate and continue folding until well combined, taking care not to over-mix.
- Spoon a small amount of sponge mixture into the individual moulds about ¼ of the way up. Place the moulds on a baking tray and bake for 5 minutes, then remove from the oven.
- Take the frozen fillings out of the freezer and place a disc of frozen lemon cream on top of the baked mixture, making sure the filling does not touch the mould.
- Cover with the rest of the sponge mix and bake for 20-25 minutes. The puddings are ready when they feel firm to the touch with a crust on top and are beginning to come away from the sides of the moulds.
- Leave to cool for a few minutes, then turn out onto plates and serve immediately with chilled pouring cream.