- 250g soft butter, plus extra for the dish
Butter is a dairy product made from separating whole milk or cream into fat and…
- 380g caster sugar
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 250g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 3 lemons, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2½ tbsp cornflour
- custard or cream, to serve
For the drizzle
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and 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.
Spoon the sponge batter into the dish and smooth over the top.
Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.
Quick lemon curdLemons are a cheap and easy ingredient to have on standby for a last-minute pudding. Combined with a bit of sugar and cornflour from the storecupboard, it creates a cheat’s lemon curd that transforms a simple sponge into a crowd-pleasing dessert.