Lemon Sponge Pudding
CAL P/SERVE
607
kJ P/SERVE
2540
FAT P/SERVE
8.9g
SODIUM P/SERVE
646g
This lemon sponge pudding is perfect served with frozen yogurt or your favourite sorbet.
Ingredients
Sponge
- 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
Sauce
- ½ cup caster sugar
- 1 ¼ cups boiling water
- ½ cup lemon juice
- 1 teaspoon grated lemon rind
Method
- 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.
Nutrition Table
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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