Lemon sponge pudding

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • BATTER
  • 250
    ml
    milk
  • 60
    g
    butter
  • 15
    ml
    smooth apricot jam
  • 15
    ml
    lemon juice
  • 5
    ml
    vanilla essence
  • 1
    extra-large egg
  • 150
    g
    sugar
  • 5
    ml
    grated lemon rind
  • 150
    g
    cake flour
  • 15
    ml
    baking powder
  • SYRUP
  • 125
    ml
    cream
  • 250
    ml
    milk
  • 75
    g
    butter
  • 100
    g
    sugar
  • TOPPING
  • cinnamon sugar
  • lemon rind
 

Method

 
1. BATTER: Pour the milk into a medium bowl with the butter and apricot jam. Microwave on HIGH until the butter melts and jam softens. Stir to combine. Remove from oven and stir in lemon juice and vanilla, set aside. The mixture should curdle. 2. Whisk the egg and sugar over a bowl of boiling water until light and fluffy. Beat in the lemon rind. 3. Sift the flour with the baking powder and fold in two batches into the egg mixture, folding in half the milk after each addition of flour. 4. Divide the mixture between two microwaveproof loaf pans. Leave to stand for 5 minutes. Place on upturned plate in microwave. Microwave on MEDIUM for 7 to 9 minutes until the top of the sponge is only slightly moist and a wooden skewer comes out clean. 5. Leave to stand for 5 minutes. 6. SAUCE: Combine all the sauce ingredients in a medium bowl and microwave on HIGH for 4 minutes to melt the butter and dissolve the sugar. 7. Prick the pudding with a fork and pour the hot sauce over the pudding. Microwave on LOW for 3 minutes. 8. TOPPING: Sprinkle with cinnamon sugar, decorate with lemon rind and serve hot. Serves 6
 

Read more on: fruit  |  microwave
 

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