Ingredients
Strawberry curd:
1 cup (232g) strawberry puree
½ (100g) cup sugar
2 tablespoons lemon juice
2 large eggs
2 large egg yolks
½ cup (115 g) unsalted butter, cubed and cold
Drizzle Pudding Cake:
250g soft butter, plus extra for the dish
380g caster sugar
4 eggs
250g self-raising flour
1 tsp baking powder
3 lemons, zested and juiced
2½ tbsp cornstarch
For the drizzle:
50g icing sugar
3 tbsp St. Germaine liqueur*
Instructions
Curd:
1. Whisk together the strawberry puree, sugar, lemon juice, eggs, and egg yolks in a heavy-based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
2. Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
3. Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
4. Set aside to cool to room temp. Then set in the fridge.
Pudding Cake:
1. Heat the oven to 350F/180C. Butter a 30 x 20cm deep baking dish.
2. Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. 3. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
4. Spoon the sponge batter into the dish and smooth over the top.
5. Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
6. While the pudding is baking, make the elderflower drizzle. Mix the icing sugar with St. Germaine 1 tablespoon at a time to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest. Serve straight away with cream or custard.
Notes:
I only used 2 1/3 tbsp but the elderflower wasn’t strong enough. I suggest using the full 3 tbsp
