1 free range egg, lightly beaten
1 cup self-raising flour
½ tsp baking powder
½ cup coconut sugar
Rid of 1 lemon
50g unsalted butter, melted
1 cup milk
1 tbsp coconut oil
185g lemon curd
Preheat oven to 180°C.
Grease the sides of four small (175ml) ramekins with coconut oil.
Place the ramekins in an ovenproof dish filled with enough warm water to come halfway up the sides of the ramekins.
In a bowl sift together the self-raising flour, baking powder and coconut sugar. Add the melted butter and egg and whisk until all combined. Add the milk and whisk gently until a thin batter forms.
Pour the lemon curd evenly over the base of each ramekin.
Pour the batter over the lemon curd in the ramekins, distributing it evenly. Add the lemon rind on top of each pudding.
Bake for 30-40 mins until risen and crispy on top.