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A lemony microwave pudding


  • Lightly brush 4 x 150 ml plastic dariole moulds (or cups) with melted butter. Set aside. 
  • Beat 100 gm softened butter with the sugar and lemon zest in a large bowl using a hand beater until light and creamy. 
  • Add the eggs, one at a time, beating well between each addition. 
  • Then add the flour and mix in, before spooning into the moulds. Cover with plastic wrap and cook in the microwave on medium for 4 mins. (They are ready when a small sharp knife comes out clean.)
  • At the same time, gently heat the lemon curd and lemon juice in a pan. 
  • Unmould the puddings onto individual plates and spoon the lemon sauce over the top. Serve with a dollop of whipped cream on the side. 
  • from Olive magazine


  • 100 gm+ unsalted butter
  • 100 gm sugar
  • grated rind of 2 lemons & juice of ½-1 lemon
  • 2 large eggs
  • 100 gm self-raising flour
  • 6 tbsp lemon curd
  • lightly whipped cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm