Lemon Sponge Pudding

• 125g soft margarine or softened butter
• 125g caster sugar
• 2 beaten eggs
• 175g self raising flour
• 1/2 teaspoon baking powder, about 30 ml (2 tablespoons) milk
• Finely grated rind on 1 lemon
• 4 tablespoons lemon curd.

Sieve the flour and baking powder together.

Grease a 1.0 liter pudding basin and place the lemon curd in the base.

Cream the fat and sugar until light and fluffy.

Beat in the eggs, one at a time, with a tablespoon of the sieved flour.

Fold in the remaining flour, milk and lemon rind with a metal spoon.

Place the mixture in the pudding basin and smooth the top. Cover with cling film (the type suitable for use in microwave ovens).

Steam for 1 hour, then top up the appliance with a further 500 ml cold water, reset the timer and steam for a further 30 minutes.

Turn out and serve hot.

Note: The pudding basin must not obstruct the steam vent holes on the lid or prevent the lid fitting securely.