Remodel a traditional lemon drizzle cake right into a self-saucing pud for an inexpensive, comforting dessert. Serve with cream or custard

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:50 minutes
• Simple
• Serves 10

• Vegetarian

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Substances

• 250g tender butter, plus additional 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

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/fuel 4. Butter a 30 x 20cm deep baking dish.

• STEP 2

  Put the butter and 250g caster sugar in a bowl and beat for five minutes till pale and fluffy. Whisk within the eggs, then sieve over the flour and baking powder and fold in till you’ve got a batter. Stir within the lemon zest, reserving a little bit for adornment.

• STEP 3

  Spoon the sponge batter into the dish and clean excessive.

• STEP 4

  Combine the lemon juice with the cornflour in a heatproof bowl to make a clean paste. Combine the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour combine and whisk till clean. Pour this over the sponge. Bake for 45-50 minutes till golden and set, and the sponge springs again when touched.

• STEP 5

  Whereas the pudding is baking, make the lemon drizzle. Combine the icing sugar with sufficient lemon juice (about half of it) to create a free consistency. Drizzle over the sponge whereas it’s nonetheless heat and embellish with the reserved lemon zest. Serve straightaway with cream or custard.