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Melting lemon sponge
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Sometimes known as a puddle pudding, this is the perfect all-in-one dessert. As it cooks, the batter divides magically into a soft, light sponge above a well of zingy sauce.
50g unsalted butter, softened, plus extra for greasing
100g golden caster sugar
2 lemons, zest and 75ml juice
3 eggs, separated
300ml whole milk
50g self-raising flour, sifted
1. Preheat the oven to 180˚C, gas mark 4. Grease a 1.5-litre soufflé or deep ovenproof dish. In a bowl, using electric beaters, beat together the butter, sugar and lemon zest until pale and fluffy. Whisk in the egg yolks. Mix a little of the milk into the batter until incorporated, followed by a little lemon juice and then a little flour. Repeat until all the ingredients are used up, adding a pinch of fine salt with the final addition of flour.
2. Boil the kettle. Using clean beaters, whisk the egg whites until they form soft peaks. Stir one spoonful into the lemon mixture, then gently fold in the rest, retaining as much air as possible, until combined. Pour into the greased dish and sit it in a roasting tin. Carefully pour boiling water into the tin (around the dish) until it’s half the depth of the batter. Bake for 30-40 minutes in the middle of the oven, until risen and golden. Carefully take the dish out of the roasting tin. Leave to stand for 10 minutes before serving with double cream, if liked.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.
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