• STEP 1

    Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.

  • STEP 2

    Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.


Beat 25g cocoa

powder into the sponge mix instead of the lemon

zest. If you have any chocolate in the cupboard,

chop 25g chocolate roughly and stir through.

Microwave as before. Meanwhile, put 4 tbsp readymade

chocolate sauce into a bowl. Heat through,

then pour over the pudding. Serve with ice cream

or double cream.

Recipe from Good Food magazine, March 2008

Goes well with

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