Oatmeal Curd Pudding

To make the oatmeal and toffee pudding, first cream the butter and sugar, then beat in the eggs one at a time and mix until you have an even, pale yellow cream.

Rinse and dry the lemon, grate the zest and squeeze the lemon. Stir the lemon zest and juice into the cream, as well as the curd. Mix the rolled oats with the flour, baking powder and a little salt and fold in alternately with the milk.

Grease a pudding mold with a lid with butter. Pour the cream into the mold, close it, put it in the boiling water bath, cook for 1 1/2 hours. Remove the mold, turn the oatmeal-curd pudding out onto a plate and cut into slices.

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