First posted: Sep 19, 2012

Quick Clemengold Sponge Puddings


Imagine my delight when a box of sunshine was delivered to my door a couple of weeks ago, just at the tail end of winter. Sunshine you ask? Why yes, veritable little orbs of it, in the form of one of South Africa’s proudest fruits, the beautiful clemengold. This was t a box that was fat with endless possibilities. Clemengold curd, clemengold marmalade, clemonade, clemen-lime tarts, phew. First up? This not overly polished or serious but a sublimely summery little sponge pudding. Enjoy.



Cooks in:        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 clemengold
  • juice of 1 clemengold
For the clemeny-limey syrup
  • 2 Tbsp light brown or castor sugar
  • Juice of 1 lime
  • Juice of 1 clemengold
  • Simmer gently together in a small saucepan until the sugar has dissolved and the mixture has thickened slightly

What to do

1. Cream together the butter and sugar until smooth, preferably with an electric mixer. This should take about 2-3 minutes.

2. Add in the 2 eggs and vanilla and whisk gently until combined. Sift in the self raising flour, add in the clemengold zest and juice and fold everything gently to combine, do not over mix.

2. Spoon into 4 individual ramekins or 1 medium-sized dessert bowl and microwave on high for 2.5 - 3 minutes. Remove, drizzle with the lemon-lime syrup and serve with vanilla ice-cream, double thick cream or a dollop of mascarpone.

Note: These really must be eaten as soon as possible after they are cooked.

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