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A plate with a mini lemon sponge pudding on it that has been cut in half and topped with whipped cream, freeze dried raspberries and chopped pistachio nuts.

Mini Baked Lemon Sponge Pudding With Curd Filling

Rosanna Stevens
Mini Lemon Sponge Pudding with tangy lemon curd filling is a simple dessert, yet super tasty.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 359 kcal

Equipment

Ingredients
 

  • 3 eggs at room temperature
  • 110 grams (½ cup + 1 tablespoon) white sugar
  • 110 grams (1 cups) almond flour
  • 30 grams (¼ cup) plain flour /all-purpose flour
  • ½ teaspoon baking powder
  • 1 lemon zest and juice
  • 4 teaspoons lemon curd
  • 4 teaspoons pistachios chopped

Instructions
 

  • Preheat the oven to 175℃/350℉ (no fan).
  • Whisk the eggs and sugar together in a mixing bowl for a few minutes until they become pale and creamy.
  • Mix the almond flour, all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture. Stir in the lemon juice and zest.
  • Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
  • Fill the pudding basins one-third, then add a teaspoon each of lemon curd and chopped pistachios to the center of each one. Pour the remaining sponge cake batter over it, leaving a small gap at the top for them to rise. Place them onto a baking tray.
  • Bake the mini lemon sponge puddings for 15 minutes or until the top is golden brown and remove from the oven. Allow to cool for 5 minutes before turning out.
  • Serve each mini lemon sponge pudding warm and topped with freshly whipped cream, raspberries, and more chopped nuts.

Notes

  1. For best results, always weigh ingredients by the gram using a digital scale. 
  2. You can replace the plain/all-purpose flour with polenta flour to make this lemon dessert gluten-free. 
  3. Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary. 
  4. This mini sponge cake recipe can be made ahead of time and reheated in the microwave. 
  5. Store wrapped in plastic food wrap to maintain its moist texture. 
  6. It also freezes well, wrap each lemon sponge pudding in plastic food wrap and aluminum foil and use within 1 month. 

Nutrition

Calories: 359kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 123mgSodium: 1187mgPotassium: 111mgFiber: 4gSugar: 6gVitamin A: 192IUVitamin C: 14mgCalcium: 116mgIron: 2mg
Keyword mini lemon sponge pudding
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