Gluten and dairy free lemon pudding

This recipe is a result of an experiment of mine which turned out delish!  It is similar to a rum baba in texture the only difference being the lemony taste!

Gluten and dairy free lemon pudding

2 mugs pure ground almonds

4 tbs Demerara sugar

2 tbs bicarbonate of soda

2 tbs baking powder

1 pkt yeast(7g)

Zest of one lemon

1 tsp vanilla essence

1 tbs cinnamon

3 eggs

¾ mug oil

Limoncello

Home-made dairy and gluten free lemon  curd (recipe in the blog)

Method:   Mix dry ingredients; dissolve yeast in 4 tbs warm water and leave till foamy;  beat eggs and add to dry ingredients, beat in oil and the yeast and some vanilla essence.  Let stand in warm place till doubled in size.  Grease pudding bowls (or foil containers).  Add batter (it should be a soft consistency), add 2 tbs lemon curd, and top with more batter.  Cook in a preheated oven (200 fan electric oven) for around 30 minutes.  Cool, turn upside down and drench with limoncello.  Nice served with fresh pineapple and blackberries on the side.