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Baked lemon curd syrup sponges with brandy custard

Baked lemon curd syrup sponges with brandy custard

Name: Baked lemon curd syrup sponges with brandy custard
Yield: Makes 6
Cuisine: British recipes
Ingredients: 115g butter, softened; 115g light brown soft sugar; 2 large free-range eggs; 115g self-raising flour; Handful fresh/dried breadcrumbs; Grated zest 1 lemon and juice ½; Grated zest 1 orange and juice ½; 6 tbsp golden syrup; 1 tbsp brandy, plus 1½ tbsp extra; 6 rounded tsp lemon curd; 500ml tub fresh custard; You’ll also need…; 6 x 150ml dariole moulds or ramekins, lightly greased, base-lined with a disc of non-stick baking paper

Easy
May 2017

Easy
May 2017

Makes 6
Hands-on time 20 min, oven time 30 min

We’ve given these dainty sponges a little grown-up treatment with a slug of brandy, a citrussy syrup and a boozy custard. They would make an impressive dinner party dessert.

Nutrition: per serving

Calories: 431kcals
Fat: 20.9g (12.3g saturated)
Protein: 5.8g
Carbohydrates: 51.5g (45.8g sugars)
Fibre: N/A
Salt: 0.4g

Nutrition: per serving

Calories: 431kcals
Fat: 20.9g (12.3g saturated)
Protein: 5.8g
Carbohydrates: 51.5g (45.8g sugars)
Fibre: N/A
Salt: 0.4g

Per pud

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Ingredients

115g butter, softened
115g light brown soft sugar
2 large free-range eggs
115g self-raising flour
Handful fresh/dried breadcrumbs
Grated zest 1 lemon and juice ½
Grated zest 1 orange and juice ½
6 tbsp golden syrup
1 tbsp brandy, plus 1½ tbsp extra
6 rounded tsp lemon curd
500ml tub fresh custard

You’ll also need…

6 x 150ml dariole moulds or ramekins, lightly greased, base-lined with a disc of non-stick baking paper

115g butter, softened
115g light brown soft sugar
2 large free-range eggs
115g self-raising flour
Handful fresh/dried breadcrumbs
Grated zest 1 lemon and juice ½
Grated zest 1 orange and juice ½
6 tbsp golden syrup
1 tbsp brandy, plus 1½ tbsp extra
6 rounded tsp lemon curd
500ml tub fresh custard

You’ll also need…

6 x 150ml dariole moulds or ramekins, lightly greased, base-lined with a disc of non-stick baking paper

Method

Heat the oven to 180°C/160°C fan/ gas 4. 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 (reserve the rest).
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.

Method

Heat the oven to 180°C/160°C fan/ gas 4. 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 (reserve the rest).
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.