Name: Lemon drizzle sponge pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
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

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

1 hr 5 min total 15 min prep 50 min cook 10 492 cal

Instructions

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1 Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
2 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.
3 Spoon the sponge batter into the dish and smooth over the top.
4 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.
5 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.