Mini Lemon Curd Sponge Puddings

100g butter, plus extra for the moulds
100g sugar
2 lemons, zested and juiced
2 eggs
100g SR flour
6 tb lemon curd

Butter 4 x 150ml plastic pudding moulds

Whizz butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lif or clingfilm and microwave on medium for 4 mins. Heat the lemon curd with a squueze of lemon juice in a small pan. Spoon over the top and serve.