Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard
Prep:15 mins
Serves 10
250g soft butter, plus extra for the dish380g caster sugar4 eggs250g self-raising flour1 tsp baking powder3 lemons, zested and juiced2½ tbsp cornflourcustard or cream, to serve
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.STEP 2Put 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.STEP 3Spoon the sponge batter into the dish and smooth over the top.STEP 4Mix 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.STEP 5While 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.
