The Traditional English Restaurants of London

Preparation and cooking

1. Allow margarine to reach room temperature.
2. Place in a large mixing bowl and add the sugar.
3. Cream together until smooth.
4. Crack one of the eggs into a separate bowl and stir into mixture; this prevents any bad eggs being combined with your sponge mix.
5. Repeat number four until all the eggs have been used.
6. Gradually sieve the flour and baking powder into the bowl, folding the ingredients together.
7. Add the lemon juice and zest and mix in well.
8. Add enough of the milk so that the mixture forms a light ribbon.
9. Pour the lemon curd into a pudding basin.
10. Pour the sponge mixture onto the lemon curd.
11. Steam for approximately one hour or until the sponge springs back to the touch.
12. Serve with custard.