- 100g caster sugar
- 100g unsalted butter - softened
- 100g gluten and wheat free self-raising flour (I use Doves Farm)
- 2 large eggs
- Zest of 1 lemon
- 1 tbsp lemon juice
- 4 tbsp good quality lemon curd
In a large bowl, beat the sugar and butter until light and creamy, Add the eggs, lemon juice and zest and continue beating. Fold in the flour and spoon the mixture into a medium sized microwave-proof baking dish, such as a Pyrex bowl, that has been lightly greased.
Microwave on High for 3 minutes, until risen and set all the way through. Allow to stand for 1 minute. Whilst the pudding is resting, heat the lemon curd in the microwave for 30 seconds and stir until smooth.
Pour the lemon curd over the pudding and serve with a dollop of double cream or vanilla ice cream.