Name: Lemon drizzle sponge pudding
Prep time: 15 min
Cook time: 15 min
Yield: 10
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 -; 50g icing sugar -; 1 lemon, juiced and zested -

Ingredients for - Lemon drizzle sponge pudding

1. 250g soft butter, plus extra for the dish

2. 380g caster sugar

3. 4 eggs

4. 250g self-raising flour

5. 1 tsp baking powder

6. 3 lemons, zested and juiced

7. 2½ tbsp cornflour

8. custard or cream, to serve

9. 50g icing sugar

10. 1 lemon, juiced and zested

How to cook deliciously - Lemon drizzle sponge pudding

1 . Stage

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

2 . Stage

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.

3 . Stage

Spoon the sponge batter into the dish and smooth over the top.

4 . Stage

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.

5 . Stage

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.