Cream the butter and sugar together until light and fluffy, then beat in the eggs. Add the lemon zest and juice, add the flour and baking powder and beat until well mixed. Add a little milk to slacken to a dropping consistency, but not runny.
Scrape the lemon curd from the jar and put into the bottom of pudding basin. Pour pudding mixture over the lemon curd.
Cover the basin with paper or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the pudding over a trivet, pouring in enough boiling water to come halfway up the basin. Steam for 1 hour 30 mins approx topping up regularly to prevent pan from drying out.
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