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  • BBC Easycook

    The perfect ending

    Apr 04, 2024 4 minutes

    Lemon drizzle sponge pudding

    We’ve turned the classic lemon drizzle cake into a self-saucing pudding for a money-saving retro dessert that’s comfort food at its very best. Sweetened lemon juice is poured over just before baking and thickens and puddles in the bottom of the dish to create the delicious sauce.

    ■ Serves 10 ■ Prep 15 mins ■ Cook 50 mins

    250g softened 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

    Heat the oven to 180C/160C fan/ gas 4 and butter a deep 30cm × 20cm baking dish. Put the butter and 250g caster sugar in a bowl

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