Freezing Little Lemon Puddings

Our answer

Because the Little Lemon Puddings (recipe link below) have a lemon curd sauce in the bottom of the ramekins, you do need to change the method slightly if you want to make them in advance. We would suggest that the sponge cakes are baked in the ramekins but without the lemon curd in the bottom of the ramekins. Bake as in the recipe instructions, but start checking them a couple of minutes before the baking time in the recipe. Turn out and cool the puddings, wrap each one individually in a double layer of clingfilm then put them on a baking sheet and freeze until solid. Once the puddings are frozen they can be transferred to an airtight container or a tightly sealed resealable bag and stored in the freezer for up to a month.

The puddings can be thawed at room temperature for 3 to 4 hours. To reheat them it is easiest to do this by microwave, in 10-second blasts until hot, or you could put the puddings on a baking sheet, cover tightly with foil and reheat them in an oven preheated to 180c for 10-15 minutes, or until they are hot. To serve the puddings with a lemon curd topping you can warm the lemon curd very gently in a bowl set over a saucepan of simmering water (making sure that the bowl doesn't touch the water) or extremely carefully in a microwave. Allow around 1 tablespoon per pudding and spoon over the warm puddings just before serving.

http://www.nigella.com/recipes/view/little-lemon-puddings