Lemon curd is a lovely ingredient to have on hand in the fridge. Serve on toast or muffins or in fine pastry cases as an accompaniment to coffee.
175ml lemon juice
335g castor sugar
165g self-raising flour
1 tsp baking powder
1 tsp grated lemon zest
Melt 120 grams butter in a saucepan. Add lemon juice, 170 grams sugar and four eggs. Cook over a medium heat, stirring constantly with a whisk until lemon curd has thickened, about 20 minutes. Be careful not to overheat as the eggs will scramble.
Grease six 180-millilitre capacity ramekins or pudding bowls and line bottoms with greaseproof paper circles. Spoon a heaped tablespoon of lemon curd into each ramekin and flatten.
Cream remaining butter and sugar. Add remaining eggs, mix, then fold through flour, baking powder and lemon zest. Spoon on top of lemon curd. Cover each ramekin with foil and steam for 30 minutes. Remove from steamer and stand for a few minutes.
Run a knife around the outside of each pudding before turning out.