Lemon and sultana sponge pudding with lemon curd and Westlands Micro lemon balm

Westlands .


Standard Supplier 13th October 2017
Westlands .


Standard Supplier

Lemon and sultana sponge pudding with lemon curd and Westlands Micro lemon balm

Recipe for Lemon and sultana sponge pudding with lemon curd and Westlands Micro lemon balm - Makes six individual sponge puddings


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.