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Lightly grease the inside of 3 x ½ cup moulds and line the base of each with a little square of baking paper (if you’re cooking your puddings in ramekins or cups and don’t plan to turn them out for serving, skip the baking paper). Set aside.
Cream the butter and sugar in the bowl of a stand mixer until light and fluffy.
Add the eggs, one at a time, beating well to mix after each addition.
Mix the flour and baking powder together in a bowl, then fold in the butter/egg mixture until just combined. Add the lemon zest and juice and gently mix until smooth.
Preheat oven to 100⁰C/212⁰F, steam setting (100% humidity).
Divide the mixture evenly between the greased moulds and smooth the tops. Cover each with a pleated piece of aluminium foil – press the foil around the moulds but not too tightly as they need enough ‘give’ to rise a little.
Put the moulds onto a rack or perforated tray and steam for 25 minutes to cook through. Stand for 5 minutes before turning out and serving with cream, ice cream or custard.