LEMON PUDDING

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LEMON PUDDING

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4 oz. lemon curd
4 oz. butter
4 oz. castor sugar
2 eggs. beaten

grated rind of a lemon

4 oz. sifted self-raising

flour

milk

Butter a pudding basin and spoon in the lemon curd. Cream butter and sugar until light and fluffy, then gradually add beaten eggs. Stir in the lemon rind and fold in the sifted flour. Add enough milk to make a dropping consistency. Steam in a pudding basin for 1 1/2 hours.

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