Lemon Curd Pudding

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease and flour an oval pudding dish or loaf tin approx. 20cm x 14cm x 5cm.

In a mixing bowl, beat the sugar, butter, flour, eggs, lemon zest and vanilla extract until a smooth batter forms.

Pour in the prepared dish and smooth off the top. Add 2 tbsp of the lemon curd across the top of the batter and swirl across the top. Place in the oven to bake for 20-25 minutes. The top should be golden brown but the cake should still have a firm wobble.

Whip the double cream until you get a nice soft fold

Before serving the pudding, heat the remaining lemon curd in the jar in the microwave or a small saucepan.

Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd.