4 ways
lemon curd Lemon & rhubarb rice pudding SERVES 6 PREP 5 mins COOK 1 hr EASY V
Put 100g pudding rice in a pan with 1 litre milk and 50g caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom. Meanwhile, cut 250g rhubarb into 3cm pieces and put in a pan with 30g caster sugar, 1 chopped ball of stem ginger in syrup and 3 tbsp of the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape. Stir 100ml double cream and 3-4 tbsp lemon curd through the rice pudding, then top with some of the poached rhubarb. GOOD TO KNOW calcium • gluten free PER SERVING 358 kcals • fat 16g • saturates 10g • carbs 47g • sugars 33g • fibre 1g • protein 7g • salt 0.2g
20 BBC Good Food Middle East June/July 2020
Lemon curd & orange cake SERVES 10 PREP 15 mins plus cooling COOK 20 mins EASY V ❄
Butter a 1-litre loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put 170g soft salted butter, 150g golden caster sugar, 2 eggs, 70g natural yogurt, 150g self-raising flour, 50g ground almonds, the zest of 1 large orange, 2-3 tbsp milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen. Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over 20g flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice. PER SERVING 365 kcals • fat 20g • saturates 10g • carbs 40g • sugars 26g • fibre 1g • protein 6g • salt 0.6g
Transform that jar of zingy lemon curd in your cupboard into these impressive but simple desserts recipes ESTHER CLARK photograph TOBY SCOTT
