Lemon Drizzle Sponge Pudding Recipes

LEMON SPONGE PUDDING

Steps:

• Position oven rack in center of oven and preheat oven to 350°F. Grease 1½ quart casserole or 8"x8" baking dish. In small bowl, whisk the flour, baking powder, and salt together. Set aside.
• Heat water for the pudding's bain marie (hot water bath).
• In bowl of stand mixer fitted with paddle attachment, cream the butter. Gradually beat in the sugar. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the lemon juice and lemon zest.
• Add the flour alternately with the milk, starting and ending with flour (3 additions of flour and two of the milk), stopping to scrape sides of bowl as necessary.
• In separate clean bowl, whip the egg whites at high speed with the whisk attachment of the stand mixer or, alternatively, with a small hand mixer until soft peaks form.
• Using a rubber or silicone spatula, fold about half of the egg whites into the lemon mixture then fold in remaining egg whites. Do not overmix or stir mixture in; use the folding technique. Transfer mixture to prepared baking dish.
• Place the dish containing the pudding in a high-sided baking pan or roaster that allows at least an inch of space all around the pudding dish. Place the baking pan or roaster containing the pudding dish on the oven rack and carefully pour hot water into the pan, filling it one-half way up the side of the pudding dish.
• Bake for about 40-45 minutes, or until top of pudding is golden tanned and top springs back from a light touch. Carefully remove the pudding dish from the water bath and transfer to wire rack to cool to lukewarm or room temperature before serving. Pudding may also be served chilled. Dust pudding with icing sugar and/or additional lemon zest, if desired.

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 DRIZZLE PUDDING - 4-QT. PRESSURE COOKER

Steps:

• Lightly oil a 6-1/2 cup ovenproof dish.
• Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
• Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
• In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
• Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
• Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
• Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
• Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
• Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
• Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
• Remove from heat. Allow to depressurize naturally until steam vent has sunk.
• Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.