Sticky Blueberry and Lemon Sponge Puddings

cook 30 mins
Tags: Quick eats
  • 100 g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
  • 1 lemon
  • 4 teaspoons golden syrup
  • 100 g (3 1/2 oz) caster sugar
  • 2 large eggs
  • 100 g (3 1/2 oz) self-raising flour, sifted
  • 125 g (4 oz) blueberries
  • custard or single cream, to serve (optional)
  • Lightly grease 4 x 200 ml (7 fl oz) metal pudding moulds and line the bases with nonstick baking paper. Place on a baking sheet. Grate the rind from the lemon, cut in half and then cut 4 thin slices from 1 half, reserving the remaining half.
  • Place a lemon slice in the bottom of each prepared pudding mould, then drizzle 1 teaspoon of the golden syrup over each.
  • Place the butter, sugar and grated lemon rind in a large bowl and beat with a hand-held electric whisk until light and fluffy. Whisk in the eggs, then squeeze over the juice of the remaining lemon half. Fold in the flour and blueberries.
  • Spoon the mixture into the pudding moulds and spread the tops level. Place in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 15–20 minutes or until risen and firm to the touch. Leave to cool in the tins for a few minutes. Turn out the puddings on to plates and serve with cream or custard, if using.
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