Ingredients
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding basin and parchment
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup sugar
- ¾ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- ¾ cup dried currants
- 4 large eggs, lightly beaten
- ⅓ cup whole milk
- Creme Anglaise for Apricot Pudding (optional), for serving
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