Lemon drizzle sponge pudding

Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard

Prep:15 mins
Cook:50 mins

Serves 10
Easy

Nutrition per serving

kcal 492
fat 23g
saturates 14g
carbs 66g
sugars 43g
fibre 1g
protein 5g
salt 0.9g

Ingredients

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
50g icing sugar
1 lemon, juiced and zested

Tip

Quick lemon curd

Lemons are a cheap and easy ingredient to have on standby for a last-minute pudding. Combined with a bit of sugar and cornflour from the storecupboard, it creates a cheat’s lemon curd that transforms a simple sponge into a crowd-pleasing dessert.

Method

Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
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.
Spoon the sponge batter into the dish and smooth over the top.
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.
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.