Lemon Sponge Pudding

Lemon Sponge Pudding


  • 7

    Number of People

  • Abordable


  • Easy


  • Preparation time

  • Cooking time


  • 125g soft margarine or softened butter
  • 125g caster sugar
  • 2 beaten eggs
  • 175g self raising flour
  • 1/2 teaspoon baking powder, about 30 ml (2 tablespoons) milk
  • Finely grated rind on 1 lemon
  • 4 tablespoons lemon curd.


Sieve the flour and baking powder together.

Grease a 1.0 liter pudding basin and place the lemon curd in the base.

Cream the fat and sugar until light and fluffy.

Beat in the eggs, one at a time, with a tablespoon of the sieved flour.

Fold in the remaining flour, milk and lemon rind with a metal spoon.

Place the mixture in the pudding basin and smooth the top. Cover with cling film (the type suitable for use in microwave ovens).

Steam for 1 hour, then top up the appliance with a further 500 ml cold water, reset the timer and steam for a further 30 minutes.

Turn out and serve hot.

Note: The pudding basin must not obstruct the steam vent holes on the lid or prevent the lid fitting securely.

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