- For the sponges:
- 200g self raising flour
- 2g finely ground Maldon salt
- 1g mixed spice
- 100g caster sugar
- 100g golden syrup
- 200g unsalted butter
- 1 lemon, juice and zest
- 175g whole egg
- 100g lemon curd
- 100g sultanas
- To serve:
- 100g lemon curd
- Westlands micro lemon balm
- Clotted cream, crème fraîche or vanilla ice cream
Lemon and sultana sponge pudding with lemon curd and Westlands Micro lemon balm
Ingredients
Method
For the sponges:
The sponges can be made in a food processor. Sift the flour, salt and spice into the bowl of the processor and then add the sugar, syrup and butter. Grate in the lemon zest and then add the juice. Add the egg and blend until smooth and creamy. If the mix isn't at dropping consistency add a little hot water.
Grease and flour 6 individual plastic pudding basins and divide the lemon curd between them. Mix the sultanas into the sponge mix. Divide the sponge between the basins; they should be about ⅔ full. Put the lids on the basins and steam at 95℃ for 15-20 minutes until the sponges are risen and firm. If not using immediately, allow to cool for a few minutes, demould onto squares of silicone paper and chill. The puddings can be reheated in the microwave.
To serve:
Serve with a spoonful of the curd, ice cream, crème fraîche or cream and add Westlands micro lemon balm for a zesty, lemon sherbet note.
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