For the Sauce
First preheat the oven to 180C/356F/Gas 4.
Butter six individual pudding moulds. Set to one side.
Beat the sugar and the butter together, mix in the juice and lemon zest and then the eggs. Fold in the flour.
Divide the mix between the pudding moulds and then put them into a roasting tin. Pour hot water from the kettle into the base of the tin until it is halfway up the sides of the pudding moulds. Bake in the oven for 30 - 35 minutes until well risen and they bounce back when you press them.
Remove from the oven and place on a cooling rack.
To make the sauce put the lemon curd into a heavy based saucepan and add the lemon juice. Warm gently.
Remove the puddings from the moulds. Put into a pudding bowl, scatter over the fruit and then pour over the lemon sauce.