TANGY LEMON PUDDING

150g self-raising four (sifted)
150g castor sugar
150g butter softened
3 medium free range eggs
Zest of 2 lemons
4 tbsp lemon juice
150g lemon curd
Custard or cream to serve

Lightly butter a 2pt/1.1 litre pudding basin. In a bowl using an electric hand whisk, beat together the flour, sugar, butter, eggs, lemon zest and lemon juice for 2 minutes until pale and thick.

Spoon into the pudding basin, making a small hollow in the centre of the pudding.

Microwave on high for 5 minutes (about 850w)or until springy to the touch in the middle. Remove from the microwave and allow to stand for a few minutes before turning out onto a plate.

Meanwhile, mix the lemon curd with the remaining lemon juice in a small jug and microwave for about 30 seconds until it becomes runny. Stir, then pour half over the sponge, leave to soak in for a few minutes then top with the remainder.

Serve with custard or softly whipped cream.