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)
- Grease a 845ml (1½ pint) pudding basin with butter. Start by spooning the lemon curd into the bottom of the pudding basin.
- 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.
- 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.
- 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.
- 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.