This delicious self-saucing light lemon sponge pudding is perfect for feeding a crowd, especially after a Sunday meal. It’s the ultimate quick and easy comfort dessert, that’s ready in under an hour. As it bakes, the mixture separates into two layers, forming a light sponge at the top and a tangy lemon curd at the bottom.
Light lemon sponge puddingPrint Recipe
- butter, melted, to grease
- 210g (1 cup) castor sugar
- 40g (1/3 cup) cake flour
- 15ml (1 tbsp) lemon zest
- 15ml (1 tbsp) lime zest
- 80g butter, melted and cooled
- 4 large eggs, separated
- 500ml (2 cups) milk
- mascarpone, to serve
- icing sugar, to dust
Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.
Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.
Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.
Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.
Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.