I usually start steaming mini puddings in Autumn, ready for use in the colder months. We only eat pudding on a Sunday, seems to help keep our weight on an even keel! I invested in 8 mini tins many years ago now and they have earned their keep.
Firstly, measure out 4 x 4" - 5" pieces of parchment paper, fold and cut them in half. Now use as much parchment paper as needed to measure out enough to draw around the base of the pudding tins to give you 8 cut out circles. You should now have 8 small circles and 8 squarish pieces of parchment paper.
Now measure out similar pieces of foil, except this time, you will not need 8 circles for the bottom. Fold a crease into each parchment square and each foil square:
Into a mixing bowl, put in the following, using the same amount of weight as the eggs:
S.R. flour, margarine and sugar (remove 2 tablespoons so it won't be too sweet), the zest of one lemon, 4 tablespoons of curd and the eggs themselves:
Here they are, fresh from the steamer:
I left them to cool for about 10 minutes, then used a small palette knife to ease them out of their tins: