Heat oven to 180C/160C fan/gas 4
and put the kettle on. Butter 6 individual
pudding basins or dariole moulds and
line the bottoms with circles of baking
parchment. Beat the butter and sugar
until pale and fluffy, then beat in the eggs
one by one. Fold in the flour and lemon
zest with the juice from half a lemon.
Divide between the moulds, and evenly
scatter the blueberries over each.
Sit the moulds in a roasting tin or
baking dish just big enough to hold them
all. Pour in boiling water from the kettle
to come halfway up the sides. Bake for
30-40 mins until risen and a skewer
poked in the centre comes out clean.
Meanwhile, make the sauce. Tip the
lemon curd into a small pan and gently
warm. Gradually mix the juice from
1 lemon into the cornflour until you have
a smooth paste, then stir into the lemon
curd. Bubble for 1-2 mins, stirring, until
smooth. Keep at room temperature.
To serve, carefully release each
pudding from its mould by running a
cutlery knife around the edge. Turn out
onto serving dishes and spoon the lemon
sauce on top. Eat with a dollop of crème
fraîche or yogurt.