Gluten-Free Lemon Curd Sponge Pudding

Lemon sponge pudding in a baking dish with a scoop taken out showing moist sponge.

Gluten-Free Lemon Curd Sponge Pudding

A soft comforting Lemon Curd Pudding with sponge topping, made with gluten-free flour and delicious with custard or cream. This British lemon pudding blankets a tangy lemon curd layer that soaks through the deep sponge.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: British

Servings:

Calories: 387kcal

Author: Georgina Hartley

Ingredients

250 g lemon curd
250 g caster sugar
250 g butter
5 eggs
240 g homemade gluten-free flour blend FTL Blend
2 teaspoons baking powder
¾ teaspoon salt
2 tablespoons whole milk

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
Cream the butter and sugar in a large mixing bowl for a couple of minutes on a medium speed in a stand mixer or using electric beaters in a large mixing bowl until light and fluffy.
Add the eggs one at a time and mix until completely incorporated.
Sieve the flour, baking powder and salt together in separate mixing bowl, then add into the sponge batter. Mix well then beat in the milk to lighten the batter.
Butter a 20cm (8 inch) square, deep baking dish. Spoon the lemon curd evenly over the bottom of the baking dish.
Pour the sponge batter over the top of the lemon curd, smoothing the surface.
Bake the pudding in the centre of the oven for around 50-55 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
Leave the pudding to settle for 10-15 minutes before serving warm.

Video

Notes

Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Baking dish. I used a 20cm (8 inch) ceramic baking dish for the images. Although I have also tested this recipe in a glass baking dish with good success. If you have a wider diameter of baking dish than suggested then the pudding may not take as long in the oven. Check after 30-40 minutes to check whether the sponge is baked by using an inserted skewer – it should come out clean.

Dairy-Free Version. I recommend switching the butter out for light olive oil (you’ll only need 200g olive oil) if you want a dairy-free version. You will also need to swap the whole milk for a plant-based milk like almond milk or soya milk. You will also need to use a dairy-free lemon curd which you can buy from specialist suppliers or use a homemade dairy-free recipe.

You can use shop bought or homemade lemon curd.
Place foil over the top of the pudding if you feel it is browning too much after 40 minutes.
Allow the pudding to rest for about 15 minutes before you serve it out.
Want more lemony flavour? Then can I suggest serving your dessert with a Fresh Lemon Custard?

You could also happily serve your Lemon Pudding with vanilla custard, vanilla ice cream or cold pouring cream.

Do you have any extra lemon curd in the jar? Drizzle a little over your servings of pudding and custard for a little extra bright tang.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of this dessert, assuming the dessert is served into 12.

Nutrition