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Lemon drizzle sponge pudding

Lemon drizzle sponge pudding with a portion scooped out

Lemon drizzle sponge pudding

Name: Lemon drizzle sponge pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 250g soft butter plus extra for the dish; 380g caster sugar; 4 eggs; 250g self-raising flour; 1 tsp baking powder; 3 lemons zested and juiced; 2½ tbsp cornflour; custard or cream, to serve; 50g icing sugar; 1 lemon juiced and zested

Anna Glover

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Serves 10

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.72 ratingsRate

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Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g soft butter

plus extra for the dish
380g caster sugar
4 eggs
250g self-raising flour
1 tsp baking powder
3 lemons

zested and juiced
2½ tbsp cornflour
custard

or cream, to serve

For the drizzle

50g icing sugar
1 lemon

juiced and zested

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Nutrition: Per serving

kcal492
fat23g
saturates14g
carbs66g
sugars43g
fibre1g
protein5g
salt0.9g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
step 2

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.
step 3

Spoon the sponge batter into the dish and smooth over the top.
step 4

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.
step 5

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.

RECIPE TIPS

QUICK LEMON CURD

Lemons 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.

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.72 ratings

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