Lemon sponge

COOKING TIME 1½ HOURS

SERVES 4–6

200g (7oz) unsalted butter, softened, plus extra for greasing

200g (7oz) caster sugar

3 eggs, beaten

200g (7oz) self-raising flour, sifted

Finely grated zest and juice of 1 unwaxed lemon

3 tbsp lemon curd

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the beaten egg – if the mixture separates, just stir in a little of the flour. Fold in the remaining flour and the lemon zest and juice.

PUT THE LEMON CURD in the base of the greased basin and pour the sponge mixture carefully over the top. Cover securely with a lid or foil and steam for 1½ hours. Turn out and serve with custard.

Variation

Lemon and syrup sponge

Make as described, but using golden caster sugar and omitting the lemon juice from the sponge mixture. Instead of lemon curd, warm 3 tablespoons of golden syrup in a saucepan or the microwave, mix with the lemon juice and place in the basin. Pour the sponge mixture over the top, cover and steam for 2 hours. Serve with extra syrup mixed with lemon juice, as well as custard or ice cream.