Breakfast

Chia and lemon curd pudding

This chia and lemon curd pudding recipe is perfect served for dessert (or even a cheeky weekend breakfast). Sprinkle with cinnamon and enjoy
Chia and lemon curd puddingJae Frew
4
10M
5M
3H
15M

This recipe first appeared in Food magazine issue 84.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

Lemon curd

Method

1.In a bowl with a lid combine the chia seeds, coconut milk and cinnamon. Cover and leave to set in the fridge for at least 3 hours.
2.For the lemon curd, place the lemon juice and Equal in a pan over a medium heat and stir to dissolve the Equal. Add the eggs and egg yolks and whisk. Add the butter and whisk to melt. Once the butter has melted, turn the heat up so the mixture is bubbling rapidly, and cook, whisking to incorporate the mixture from the sides and bottom of the saucepan, for 5 minutes or so until the mixture has thickened to a jelly-like consistency. Remove from the heat and strain the curd through a sieve into a jug or bowl. Set aside to cool.
3.Take the set chia out of the fridge and stir well to combine. Divide the chia and lemon curd between 4 tumblers or small glass bowls, layering the chia and curd as you go. The layers of chia should be about twice as deep as the layers of lemon curd. Sprinkle over some extra cinnamon before serving.
  • Store any leftover lemon curd in a jar in the fridge for up to a week. It makes a lovely breakfast spread or topping for yoghurt. PER SERVE: Energy: 424kcal, 1774kj Protein: 10g Fat: 40g Saturated fat: 20g Cholesterol: 246mg Carbohydrate: 5g Fibre: 6g Sodium: 192mg
Note

Related stories


Berry and coconut chia puddings
Breakfast

Berry and coconut chia puddings

This berry and coconut chia puddings are naturally sweet and packed full of the goodness of chia seeds to keep you fueled for the day. Enjoy a little pot for breakfast, dessert or a mid-morning snack.