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Lemon Sponge Pudding (serves 4)

Updated: Feb 7, 2021


4 individual pudding moulds small enough to fit inside the Bamboo Steamer

For the sponge:

  1. 3 ¼ oz unsalted butter, softened

  2. 3 ¼ oz caster sugar

  3. 2 large eggs

  4. 2 lemons, juice and grated zest

  5. 4 oz self-raising flour

  6. ½ teaspoon baking powder

  7. 2 teaspoons milk

For the syrup:

  1. 8 Tablespoons golden syrup

  2. Zest of ½ lemon

  3. Lemon juice to taste


  1. Grease and dust the pudding moulds and set aside

  2. Whisk the butter and sugar together, in a large bowl, until pale and smooth

  3. Beat the eggs together with a fork, in a small bowl

  4. Gradually add the eggs to the butter/sugar mix, whisking continuously

  5. Add the lemon zest, then sift in the flour and baking powder

  6. Fold in and combine gently, with a large metal spoon

  7. Gently stir in 2 ½ tablespoons of lemon juice and the milk

  8. Divide this batter evenly between the 4 moulds

  9. Place a piece of baking paper (cut to size) on top of each mould, then place a larger piece of foil paper on top and fasten with a rubber band to the mould

  10. Place all 4 moulds on the top tier of the ‘Happy Home’ steamer

  11. Steam for 25 minutes

  12. Meanwhile, make the syrup by combining the golden syrup, lemon zest and juice in a saucepan and place over low heat to warm through

  13. Remove moulds from the steamer, let it stand for 5 minutes, and turn out onto individual bowls

  14. Pour over the warmed syrup

  15. Serve with custard


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