Lemon Sponge Pudding

A most delicious lemon pudding with citrus zing. A fabulous lighter option from all the rich seasonal foods, equally great with ice cream!

A most delicious and comforting pudding with citrus zing. A fabulous lighter option for summer, equally great with custard or ice cream.

Lemon Sponge Pudding

Preparation time 10 mins - Steaming time 2-2½ hours - Serves 4-6

  • 3 tbsp lemon curd
  • 120g plain flour
  • 2 tsp baking powder
  • 120g soft butter
  • 120g caster sugar
  • 2 large eggs beaten
  • Grated zest of 1 lemon
  • 1 tsp lemon essence (not essential but really helps the flavour shine)
  1. Grease a 845ml (1½ pint) pudding basin with butter. Start by spooning the lemon curd into the bottom of the pudding basin.
  2. Place the rest of the ingredients in the bowl of your mixer or a large mixing bowl and beat until the mix becomes a light and fluffy batter. Spoon the mixture on top of the lemon curd in the basin.
  3. Place 2 pieces of greaseproof paper on top of the batter and then cover with a piece of foil with a pleat in the centre (to allow for any expansion). Place the basin in a large saucepan and fill with boiling water until halfway up the sides of the pudding bowl.
  4. Keep at a gentle boil for approx 1½ hours, checking and topping up the water (never let it boil dry). After 1½ hours carefully remove the basin, take the foil off and check to see if the pudding is cooked through. It should be moist but not runny, so if it needs a little longer replace the foil and steam again, checking every 15 mins.
  5. When cooked, remove all of the foil and greaseproof paper. Place a plate on top of the basin and carefully turn the whole thing over. The pudding should be left whole on the plate. Enjoy hot with ice cream or custard.


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* This works well with other citrus fruits so try lime or orange or mix them together.

* You could also make 6 mini puddings with this recipe and steam in a roasting tray in the oven, or on the hob.

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