Mrs Darlington’s Saucy Lime Curd Pots
Makes 4

Mrs Darlington’s Saucy Lime Curd Pots

Heat the oven to 180C, 160 fan, gas mark 4

You will need 4 x 300ml ramekins, buttered

A quick zesty dessert that only takes 10 minutes to prepare and 30 mintues to cook.

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50g butter

80g caster sugar

2 eggs - separated

5 tbsp Mrs Darlington's Lime Curd

75g self rasing flour

300ml semi-skimmed milk

25g flaked almonds



Cream the butter with the sugar until pale and creamy. Beat in the egg yolks, followed by the lime curd.

Sift the flour in and then gently fold into the mixture.

Carefully stir the milk through to make a loose batter.

Whisk the egg whites in a separate bowl until stiff and fold into the batter mixture.

Divide the mixture between four 300ml buttered large ramekins or ovenproof dishes and scatter with the flaked almonds.

Place in a roasting tin and add enough hot water to reach halfway up the sides.

Bake for about 20 minutes until golden and firm to touch.

Dust with icing sugar before serving (optional)