Baked lemon curd syrup sponges with brandy custard

Method

1. Heat the oven to 180°C/160°C fan/ gas 4. In a mixing bowl, beat the butter, sugar, eggs and flour with an electric mixer until combined. Stir in the breadcrumbs and half the zests.
2. In a small bowl, mix the remaining zests and all the juice with the golden syrup and 1 tbsp brandy. Put 1 tbsp into each mould (reserve the rest).
3. Divide the sponge mixture among the moulds and put 1 tsp lemon curd in the middle of each (the curd will merge into the sponge). Put the moulds on a baking tray and bake for 30 minutes until risen and golden.
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4. Meanwhile, gently warm the custard and extra 1½ tbsp brandy in a pan. Turn out the puddings onto plates and drizzle over the remaining syrup. Serve with the boozy custard.