First posted: Jan 7, 2016

Lemon Sponge Pudding with Mascarpone and Berries



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 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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