Lemon drizzle sponge pudding

Lemon drizzle sponge pudding

A lemon drizzle cake turned into a pudding and extra comforting dessert that you can serve with cream or custard.
cooking time imageCooking time - 80 mins
serves imageServes - 6
difficulty imageDifficulty - easy peasy

Ingredients

  • 250 gr soft butter, plus extra for the dish
  • 380 gr caster sugar
  • 4 eggs
  • 250 gr self-raising flour
  • 1 tsp baking powder
  • 3 lemons, zested and juiced
  • 2½ tbsp cornflour For the drizzle
  • 50 gr icing sugar
  • 1 lemon, juiced and zested

Method

  • Heat the oven to 180C/160C fan/gas 4 and butter your oven proof pan.
  • Put the butter and 250 gr caster sugar in a bowl and beat for 5 mins until fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
  • Mix the juice of 3 lemons with the cornflour and mix the remaining 130 gr caster sugar with 300 ml boiling water in a jug, whisk until smooth. Pour this over the sponge. Bake for 45-50 minutes.
  • Now make the lemon drizzle. Mix the icing sugar with enough lemon juice to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest.
  • Serve with cream or custard. 

Ingredients

  • 250 gr soft butter, plus extra for the dish
  • 380 gr caster sugar
  • 4 eggs
  • 250 gr self-raising flour
  • 1 tsp baking powder
  • 3 lemons, zested and juiced
  • 2½ tbsp cornflour For the drizzle
  • 50 gr icing sugar
  • 1 lemon, juiced and zested

Method

  • Heat the oven to 180C/160C fan/gas 4 and butter your oven proof pan.
  • Put the butter and 250 gr caster sugar in a bowl and beat for 5 mins until fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
  • Mix the juice of 3 lemons with the cornflour and mix the remaining 130 gr caster sugar with 300 ml boiling water in a jug, whisk until smooth. Pour this over the sponge. Bake for 45-50 minutes.
  • Now make the lemon drizzle. Mix the icing sugar with enough lemon juice to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest.
  • Serve with cream or custard. 

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