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Steamed Lemon Sponge with Lemon Curd Ice-cream and Lemon Custard Sauce
- Serves
4–6
- Difficulty
Medium
By Gary Rhodes
Published 1995
This sponge eats beautifully with lemon curd ice-cream and lemon custard sauce. If you feel this is all a bit too strong, simply serve the pudding with one or the other and some whipped or pouring double cream.
Ingredients
1 - Finely grated zest of
1 - Juice of
1
Method
Add the lemon zest to the butter and sugar mixture in the basic sponge method, then continue to make the sponge until the flour has been added and mixed. Fold in the lemon juice and a little milk, if necessary. Because the zest was in at the beginning the flavour will become more powerful and strong. The sponges can now be steamed in the usual way.
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