Boozy, citrusy and drenched in golden syrup, these mini sponges promise to make you feel warm and fuzzy inside. Want to make them yourself? Get the full recipe.
Baked lemon curd syrup sponges:
In a mixing bowl, beat the butter, sugar, eggs and flour with an electric mixer until combined. Stir in the breadcrumbs and half the zests.
In a small bowl, mix the remaining zests and all the juice with the golden syrup and 1 tbsp brandy. Put 1 tbsp into each mould..
Divide the sponge mixture among the moulds and put 1 tsp lemon curd in the middle of each (the curd will merge into the sponge). Put the moulds on a baking tray and bake for 30 minutes until risen and golden.
Meanwhile, gently warm the custard and extra 1½ tbsp brandy in a pan. Turn out the puddings onto plates and drizzle over the remaining syrup. Serve with the boozy custard.