Lemon Sponge Pudding
Not pretty but very tasty! :-)
Recipe from my favorite foodie that appeared in Yesterday's grauniad with a few twists:
no pudding bassin, very dark muscovado sugar, two old lemons and creme fraiche to serve.
Ingredients:
- 2 lemons
- "a big lump" of dark muscovado sugar
- 100g butter
- 100g caster sugar
- 2 eggs
- 100g self-raising flour
- a "dollup" of creme fraiche per serving
Instructions:
- Butter a cake tin
- Mix butter, lemon zest and caster sugar until you reach a white consitency
- Beat one egg in the mixture
- Add one spoon of flour
- Mix
- Bet another egg
- One spoon of flour
- Mix
- Add remaining of the flour
- Mix
- In a separate bowl, dissolve juice of a lemon in the muscovado sugar
- Pour lemon / sugar mixture into the buttered cake tin
- Pour the pudding mixture in the cake tin
- Cover with a piece of buttered foil
- Steam / bake au "bain marie" (we used a wok) for 2 hours.
- Serve and eat immediately
Comments