Orange and Lemon Curd Pots
Learn how to bake Diana's Orange and Lemon Curd Pots recipe from the Desserts episode of The Great British Baking Show.
- 300ml (10 fl oz) freshly-squeezed orange juice
- 1 lemon, zest and juice only
- 60g (2¼ oz) unsalted butter, softened, plus extra for greasing
- 90g (3¼ oz) caster sugar
- 4 large free-range eggs, separated
- 70g (2½ oz) self-raising flour, sifted
- ½ tsp baking powder
- 160ml (5½ oz) full-fat milk
- 150ml (5 fl oz) double cream
- 25ml (1 fl oz) orange-flavoured liqueur (such as Cointreau)
- candied orange peel, to decorate
- few sprigs fresh mint, to decorate
- Preheat the oven to 180C/350F/Gas 4 and grease six individual pudding moulds.
- In a pan, bring the orange and lemon juices to the boil. Cook until the volume of liquid has reduced by half. Set aside to cool.
- In a bowl, beat the butter, sugar and lemon zest until pale and creamy. Mix in the egg yolks, one at a time. In a separate bowl, mix the sifted flour and baking powder together, then add to the butter mixture.
- Slowly add the reduced orange and lemon juices and milk to the mixture stirring gently to combine.
- In a large bowl, whisk the egg whites until soft peaks form when the whisk is removed.
- Beat one-third of the egg whites into the cake batter, then carefully fold in the remainder using a large metal spoon.
- Stand the moulds in a roasting tin and pour in the cake batter. Pour boiling water into the base of the tin. Bake for 20 minutes, or until the puddings are golden-brown and firm to the touch. If the tops are browning too quickly cover with aluminum foil.
- Meanwhile, whip the cream until soft peaks form when the whisk is removed and fold in the orange liqueur.
- Decorate puddings with the candied orange peel and fresh mint, and serve with the cream.