Light lemon sponge pudding

Light lemon sponge pudding recipe

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 pudding

Print Recipe
Serves: 4 – 6 Time: 1 hr

Ingredients

  • 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

Instructions

1

Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.

2

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.

3

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.

4

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.

5

Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.

 

 

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