Lemon Sponge Pudding
The ultimate quick and easy recipe for Lemon Sponge Pudding topped with berries and mascarpone cheese
100g butter, softened/room temperature
100g light brown or castor sugar
2 eggs, at room temperature
1 tsp vanilla essence
100g self-raising flour
zest of 1 large lemon
juice of 1 large lemon
For the lemony-limey syrup:
2 Tbsp light brown or castor sugar (or honey)
Juice of 1 lime
Juice of 1/2 large lemon
Simmer gently together in a small saucepan until the sugar has dissolved
Mixed fresh berries
A few fresh mint leaves
A dollop of mascarpone or cultured cream
Cream together the butter and sugar until smooth. Add in the 2 eggs and vanilla and mix until combined. Sift in the self-raising flour, add in the lemon zest and juice and fold everything together gently to combine, do not over mix.
Spoon into 4 individual ramekins (lightly greased) or 1 medium-sized dessert bowl and microwave on high for 2.5 – 3 minutes. Remove, drizzle with the lemon-lime syrup, scatter over a few fresh berries and mint leaves and serve immediately with vanilla ice-cream, double thick cream or a dollop of mascarpone.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.
– See more at: http://all4recipes.all4women.co.za/recipe-items/lemon-sponge-pudding-with-mascarpone-and-berries-recipe?utm_source=Recipes+Daily+-+19+January+2016&utm_campaign=19012016&utm_medium=email#sthash.3CmQQekd.dpuf