For the drizzle
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
- STEP 2
- 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.