Brush a 1.5
liter aluminum pudding basin with melted butter and line the base with
baking paper. Brush a sheet of foil with melted butter and lay a sheet
of baking paper on the greased side of the foil. Make a pleat along the
centre. Using electric beaters, cream the butter and sugar. Beat in the
eggs one at a time until combined, then beat in the rind.
Fold in the
flours and milk until just combined. Transfer to the pudding basin and
cover with the foil and paper, foil-side up. Place the lid over the foil
and secure the clips. Place the basin on an upturned saucer in a large,
deep pan. Pour boiling water down the side of the pan to come halfway up
the basin. Bring to the boil, reduce the heat slightly and simmer,
covered, for 80 minutes, or until a skewer comes out clean when inserted
into the pudding. Add more boiling water to the pan as necessary: do not
let it boil dry.
To make the
lemon curd cream, put the sugar, butter, rind and juice in a heatproof
bowl. Stir over a pan of simmering water until the butter has melted and
the sugar dissolved. Add the egg yolks and stir constantly for 10
minutes, or until the mixture thickens. Add the cream gradually and stir
until heated through. Leave the pudding for 5 minutes before turning
out. Cut into wedges and drizzle with the lemon curd cream.