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Lemon-Sponge Pudding

With Simon Holst

Lemon-Sponge Pudding
Time: 50 mins
Serves: 4
Cost per serve: $1.00

Sticking with the lemony theme, here's a delicious lemon based pudding - it's an old favourite and is very versatile. It is elegant enough to make when you want a special occasion warm pudding, but is also simple enough to make for a family meal too.

50g butter
1/4 cup flour
2 eggs
3/4 cup sugar
grated rind of 2 lemons
1/4 cup lemon juice
3/4 cup milk

Preheat the oven to 180C.
Melt the butter in a medium-sized pot, sift in the flour stir to mix. Separate the eggs, putting whites into a clean bowl, and stir the yolks into the butter mixture.
Beat the whites until they form soft peaks. Add ¼ cup of the sugar and beat again until the mixture forms peaks with tips that turn over when the beater is lifted from the bowl.
Add the remaining ½ cup sugar to the butter mixture along with the lemon rind and juice. Beat with the (unwashed) beater, then add the milk and beat again.
Pour the lemon mixture over the beaten whites, then gently mix the two to combine.
Pour the mixture into a 1.5-2 l casserole dish or divide the mixture into smaller ramekins.
Stand the baking dish (or dishes) in a roasting dish containing 2-3cm of hot water.
Bake a single large pudding at 180C for 40-60 minutes, or smaller individual servings for 25-40 minutes, until the top/s is/are golden brown and the centre/s feels firm when pressed lightly.
Allow to stand for a few minutes, then dust the top with icing sugar (if desired) and serve warm with cream or icecream.

(Broadcast: 9 July 2012)