Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard
Ingredients
- 250g soft butter, plus extra for the dish
- 380g caster sugar
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 3 lemons, zested and juiced
- 2½ tbsp cornflour
- custard or cream, to serve
For the drizzle
- 50g icing sugar
- 1 lemon, juiced and zested
Method
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Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
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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.
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Spoon the sponge batter into the dish and smooth over the top.
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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.
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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.