Lemon Sponge Pudding Mary Berry Recipes

LEMON DRIZZLE SPONGE PUDDING

Steps:

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

LEMON SPONGE PUDDING

Steps:

• Lightly grease a 1.5-litre ovenproof dish with a little butter. Preheat the oven to 180°C/fan160°C/gas 4.
• Using an electric hand whisk, beat together the butter, sugar and lemon zest until softened. Beat in the egg yolks, one at a time, then briefly mix in the flour. Gradually stir in the milk and lemon juice - the mixture will look slightly curdled.
• In a clean, grease-free bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold them into the lemon mixture. Pour the mixture into the prepared dish and bake in the oven for 40 minutes, until the sponge layer is firm and golden on top.
• Divide the pudding between bowls and serve immediately, with a spoonful of whipped cream, if you like.

MARY BERRY'S TREACLE PUDDING RECIPE

Steps:

• Measure the golden syrup into the bottom of a greased 1.1 litre pudding basin.
• Mix the flour, sugar and suet together in a mixing bowl. Add the vanilla extract and enough milk to bind to a soft dough. Pour into the basin on top of the syrup. Cover with greaseproof paper and seal the top with a foil lid.
• Put the basin in a stainless steel saucepan with a tight-fitting lid. Fill with enough water to come halfway up the basin and cook on the hob for about 3½ hours, occasionally checking on the level of the water in the pan, topping up when needed with more boiling water.
• OR to cook with an Aga, bring to the boil on the boiling plate for about 8 minutes. Transfer the pan, water and basin to the floor of the simmering oven and cook for about 3½ hours until the pudding is nicely risen and firm to the touch.
• Turn the pudding upside down on to a plate so that all the syrup runs down the sides. Serve warm with custard and more warm golden syrup, if liked.

LEMON SURPRISE PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.
• Grate the zest from two of the lemons, then squeeze the juice of all three.
• Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
• Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.
• Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.
• Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.

LEMON DELICIOUS SELF SAUCING PUDDING

Steps:

• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
• Beat in the egg yolks one by one.
• Beat in the lemon juice, plain flour and full cream milk. Set aside.
• Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.
• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
• With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
• Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
• In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.