Steamed Lemon Sponge Pudding

Ingredients:

Lemon Curd

125g (4oz) unsalted butter, melted and cooled

225g (8oz) caster sugar

3 large eggs

Juice and rind of 3 lemons

142ml carton of cream

Sponge

175g (6oz) unsalted butter

175g (6oz) caster sugar

Rind of 1 lemon, juice of half

3 eggs, beaten

175g (6oz) self-raising flour

A little milk


Preparation:

First make the lemon curd by placing all the ingredients except the cream in a bowl, over a pan of simmering water and whisk occasionally until slightly thickened. This can take over half an hour. Allow to cool.

Butter a 900ml (1 ½ pt) pudding dish. Make the sponge by creaming the butter and sugar together in a bowl until pale and fluffy. Stir in the lemon rind and juice. Add the eggs a little at a time, beating well after each addition. Using a metal spoon, carefully fold in half the flour, then fold in the remainder with enough milk to give a dropping consistency.

Place half the cooled lemon curd in the bottom of the prepared pudding basin, place the sponge mixture on top and cover with t piece of buttered foil, making a pleat in the centre. Place in the combination steam oven set to 100c/100% and steam for 1 hour 25 minutes, or until the centre springs back when pressed.

Heat the remaining curd and add cream, heat stirring continuously until hot. Serve over the pudding with a sprig of mint.