LEMON AND GINGER PUDDING

Preheat the oven to 190C/Gas5; line 3 baking trays with baking paper

Whisk the egg yolks with half of the sugar and the vanilla until very pale

Beat the egg whites with the salt and the rest of sugar, until soft peaks form

Fold the egg whites into the egg yolk mixture; fold the flour into the egg mixture

Place half the mixture in a piping bag fitted with a 1cm nozzle and pipe fingers well apart; repeat with the other half of the mixture

Bake for 15 minutes until golden and firm to the touch; remove from the oven and cool

Mix the juice of the lemon with the limoncello and 2 tbsp water

Mix the lemon curd with the cream cheese; add the double cream and beat until smooth and creamy; stir in the finely diced stem ginger and lemon zest

Line a 900g loaf tin with clingfilm; dip 8 sponge fingers in the lemon juice mixture and line the base of the tin; smooth on half the creamy filling, top with 8 more dipped sponge fingers, then the remaining filling; finish with 8 dipped sponge fingers