INDIVIDUAL LEMON SPONGES

We have used steaming as one of the challenges on Bake Off, as this age-old method really tests people’s ability to know when something is cooked. It’s a gentle technique, resulting in a very light and delicate dessert with an intense lemony flavour.

MAKES 6

● 6tbsp lemon curd (homemade or good-quality shop-bought)

● 150g butter, softened, plus extra to grease the moulds

● 150g golden caster sugar

● 3 medium eggs, beaten

● Finely grated zest and juice of 1 lemon

● 150g self-raising flour

● Custard, to serve

Lightly grease six 150ml individual pudding moulds and line the bases with a disc of baking paper. Put 1tbsp lemon curd into the base of each mould.

In a large bowl, beat the butter and sugar together, using a hand-held electric whisk, until pale and creamy. Gradually incorporate the beaten eggs, beating well after each addition. Add the lemon zest and sift the flour over the mixture. Using a spatula, fold to combine. Stir the lemon juice through.

Divide the mixture evenly between the pudding moulds. Cover each mould with a layer of baking paper, then a layer of foil. Secure with string. Stand on a rack in a steamer or place them in a large saucepan and pour in enough boiling water to come halfway up their sides. Put the lid on and simmer gently for 40-50 minutes, until a skewer comes out clean, topping up the water in the pan as necessary.

Carefully lift the pudding moulds from the pan and remove the covers. Run a knife around the edge of each one to release the pudding and turn out onto warmed plates. Serve with custard.