113g gluten free self raising flour
57g lactose free butter
1 large egg
3 tbsps lactose free milk
2 tbsps lemon curd
1 tsp Vanilla essence
Serves - 2
Grease a pint pyrex basin and put the lemon curd in the bottom.
Measure gluten free flour, lactose free margarine and sugar and put into mixing bowl.
Add the beaten egg and lactose free milk and beat well together until you reach the consistency of a sponge mix. If too stiff add a little more lactose free milk.
Spoon into basin on top of the jam. Cover with foil tied securely with string.
Put into a steamer over boiling water, reduce to a simmer and cook for one and a half hours.
Lift out carefully, slide knife around the pudding and turn out upside down onto serving plate.
Recipe adapted from: Good Food