Lemon Sponge Pudding with Mascarpone and Berries

Ingredients

Cooks in:3-5 minutes        Serves:4

• 100g butter, softened/room temperature
• 100g light brown or castor sugar
• 2 eggs, at room temperature
• 1 tsp vanilla essence
• 100g self-raising flour
• zest of 1 large lemon
• juice of 1 large lemon

For the lemony-limey syrup

• 2 Tbsp light brown or castor sugar (or honey)
• Juice of 1 lime
• Juice of 1/2 large lemon
• Simmer gently together in a small saucepan until the sugar has dissolved

To Garnish

• Mixed fresh berries
• A few fresh mint leaves
• A dollop of mascarpone or cultured cream

What to do

1. Cream together the butter and sugar until smooth. Add in the 2 eggs and vanilla and mix until combined. Sift in the self-raising flour, add in the lemon zest and juice and fold everything together gently to combine, do not over mix.

2. Spoon into 4 individual ramekins (lightly greased) or 1 medium-sized dessert bowl and microwave on high for 2.5 - 3 minutes. Remove, drizzle with the lemon-lime syrup, scatter over a few fresh berries and mint leaves and serve immediately with vanilla ice-cream, double thick cream or a dollop of mascarpone.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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