
Lemon drizzle sponge pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
- 250g soft butterplus extra for the dish
- 380g caster sugar
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 3 lemonszested and juiced
- 2½ tbsp cornflour
- custardor cream, to serve
For the drizzle
- 50g icing sugar
- 1 lemonjuiced and zested
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
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.