This lemon sponge pudding is perfect served with frozen yogurt or your favourite sorbet.
- 250g (1 ½ cups) self raising flour
- ½ cup caster sugar
- 1 teaspoon vanilla essence
- 30g (2 tbls) melted butter
- 1 tbls lemon rind grated
- 1 cup skim milk
- 1 egg, lightly beaten
- ½ cup caster sugar
- 1 ¼ cups boiling water
- ½ cup lemon juice
- 1 teaspoon grated lemon rind
- Preheat oven to 180c
- Sift flour, salt, ½ cup sugar together. Stir in lemon rind, egg, milk and vanilla until combined.
- Lastly add melted butter and mix.
- Lightly spray 1 large 6-8 cup baking dish
- Put cake mixture into dish.
- In a jug mix boiling water, ½ cup sugar, lemon juice and remaining lemon rind. Wisk with a fork.
- Carefully poor over sponge mixture.
- Bake in oven for 30 mins, until sponge is firm to touch.
- Serve with frozen yoghurt or 97% fat free ice cream.
Servings: 4 Serving size:279g
|Average Serve||Average 100g|
|Energy||2540 kJ||857 kJ|
|607 Cal||205 Cal|
|Protein||12.1 g||4.1 g|
|Fat, total||8.9 g||3.0 g|
|- Saturated||4.9 g||1.6 g|
|Carbohydrate||116 g||39 g|
|- Sugars||58.2 g||19.6 g|
|Sodium||646 mg||218 mg|
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