Family · Food · Fun

Orange & Lemon Curd Pots

My fourth recipe for The Great British Baking Show Challenge was a self saucing pudding.  Because this is a very British dessert, I used one of the contestant’s recipes: Orange & Lemon Curd Pots.  You can find her recipe here.


I was a little down in the dumps the day I made these {which is probably why I ate THREE delicious curd pots} and didn’t take any other pictures.

These were VERY tasty and there was a sauce at the bottom! It was a different type of dessert than I’ve ever had, but I enjoyed it.  John even asked if we could make them again!

The only scary moment was before I folded in the egg whites…I was panicking that my batter was SUPER WRONG because it was so thin.  But the egg white helped lessen those fears.  It all worked out in the end! Hooray!

Orange & Lemon Curd Pots


300ml (10 fl oz) freshly-squeezed orange juice

1 lemon, zest and juice only

60g (2¼ oz) unsalted butter, softened, plus extra for greasing

90g (3¼ oz) caster sugar

4 large free-range eggs, separated

70g (2½ oz) self-raising flour, sifted

½ tsp baking powder

160ml (5½ oz) full-fat milk

150ml (5 fl oz) double cream

25ml (1 fl oz) orange-flavoured liqueur (such as Cointreau) {I didn’t use this}

candied orange peel, to decorate {I didn’t use this…not enough motivation}

few sprigs fresh mint, to decorate {You guessed it, I didn’t use this either!}


Preheat the oven to 180C/350F/Gas 4 and grease six individual pudding moulds.

In a pan, bring the orange and lemon juices to the boil. Cook until the volume of liquid has reduced by half. Set aside to cool.

In a bowl, beat the butter, sugar and lemon zest until pale and creamy. Mix in the egg yolks, one at a time. In a separate bowl, mix the sifted flour and baking powder together, then add to the butter mixture.

Slowly add the reduced orange and lemon juices and milk to the mixture stirring gently to combine.

In a large bowl, whisk the egg whites until soft peaks form when the whisk is removed.

Beat one-third of the egg whites into the cake batter, then carefully fold in the remainder using a large metal spoon.

Stand the moulds in a roasting tin and pour in the cake batter. Pour boiling water into the base of the tin. Bake for 20 minutes, or until the puddings are golden-brown and firm to the touch. If the tops are browning too quickly cover with aluminum foil.

Meanwhile, whip the cream until soft peaks form when the whisk is removed and fold in the orange liqueur.

Decorate puddings with the candied orange peel and fresh mint, and serve with the cream.

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