Lemon drizzle sponge pudding
We’ve turned a classic lemon drizzle cake into a self-saucing pud for a money-saving, retro dessert that is comfort food at its best. Sweetened lemon juice poured over just before baking thickens and puddles in the bottom of the dish to create the sauce. Serve straightaway, with cream or custard if you fancy. It’s the perfect way to round off Sunday lunch.
SERVES 10 PREP 15 mins COOK 50 mins EASY V
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 1 Heat the oven to 180C/160C fan/ gas 4. Butter a 30 x 20cm deep baking dish.
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.
3 Spoon the sponge batter into the dish and smooth over the top.
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.
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.
PER SERVING 492 kcals • fat 23g • saturates 14g • carbs 66g • sugars 43g • fibre 1g • protein 5g • salt 0.9g