Lemon Sponge Pudding

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 2 large juicy lemons
  • 4 oz / 110 g unsalted butter, softened

Method

Thinly slice one lemon, and blanch the slices in boiling water for about 30 seconds. Dry, and put to one side. Grate the zest of the other lemon, and squeeze out the juice. Put both on one side. Grease a 2 pt / 1.15l