Recipe: Perfect Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup. A Lemon Sponge Pudding is a self-saucing pudding cake that separates into two layers as it bakes. That is what happened to me with this Lemon Sponge Pudding recipe. I found this recipe when I was browsing through my mother's old cookbooks.

For this recipe you will need four individual pudding moulds, a steamer and kitchen string. Light, zesty lemon sponge topped with a generous portion of handmade, refreshing, sweet Sicilian lemon sauce. Preparation Combine milk and cream in heavy medium saucepan. You can have Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup

1. You need 95 g of softened butter.
2. It's 95 gm of golden caster sugar.
3. You need 2 of eggs (I used free range gold yolks).
4. You need of Zest & juice from 2 I waxed Sicilian Lemons.
5. Prepare of Seeds from 1/4 vanilla pod.
6. Prepare 115 gm of Self raising flour.
7. It's 1/2 tsp of baking powder.
8. It's 1 tsp of milk.
9. Prepare of For the Creme Anglaise.
10. You need 600 ml of Full fat Milk.
11. It's of Seeds from 1 Vanilla Pod.
12. You need 3 of Egg yolks (Same eggs).
13. It's 30 gm of caster sugar.
14. You need of For the syrup.
15. It's 8 Tbsp of quality Honey.
16. It's of Zest of 1/2 Lemon.
17. Prepare of Few drops of Lemon juice to taste.

Scrape in seeds from vanilla bean; add bean. I have never been one for making New Year's resolutions, but if I was, it would be to try and find more time to bake and keep working my way through the history of British baking and food. The more I discover about British food. Canary Puddings With Lemon Curd Topping With Lemons, Golden Caster Sugar, Large Eggs, Unsalted Butter, Self Raising Flour, Baking Powder, Softened Butter, Butter, Large Eggs Australian Gourmet Traveller recipe for steamed vanilla pudding with pears and vanilla crème anglaise.

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup instructions

1. Grease your moulds with butter & lightly dust with flour removing any excess.
2. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat. Slowly add the eggs to the sugar and butter mixture, beating continuously making sure to incorporate as much air as you can.Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds..
3. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the mould. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for approximately 25 minutes..
4. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon..
5. To make the syrup, put the Honey, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them sit for 5 minutes before turning out onto your plate. Pour over the Creme Anglaise & drizzle with the syrup and serve....

Choose from treacle sponge, lemon pudding, jam roly-poly, chocolate fondant and more. Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. These individual lemon sponges are perfect for a dinner party or if you just fancy a posh pud - plus they're quick and easy to make. Spoon the sauce over them and serve warm with crème fraîche and extra lemon zest to decorate. Top tip for making Lemon sponge puddings.