Lemon sponge pudding

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Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture.

 grated zest and juice of 2 lemons


 1⁄4 cup superfine sugar


 juice of 1⁄2 large orange


 1 tbsp light corn syrup


 packed 1⁄4 cup light soft brown sugar


 2 eggs


 1⁄2 cup unsalted butter, at room temperature


 11⁄2 cups self-rising flour, sifted


 in the slow cooker


   PREP


 30–40 MINS


 COOK HIGH


 2–3 HRS


 Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin.

 Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combined and stir in the remaining lemon juice.

 Pour the mixture into the basin and cover with a pleated piece of greased parchment paper and a sheet of foil. Secure with string, looping it around the basin to form a handle.

 Sit the pudding in the slow cooker and pour in enough boiling water to come halfway up the side of the basin. Cover with the lid and cook on high for 2–3 hours. Carefully lift the basin out of the

 slow cooker, remove the string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot with custard or cream.

 traditional method    PREP 30–40 MINS COOK 1½ HRS

 Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup

 into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combined, and stir in the remaining lemon juice.

 Pour the mixture into the basin and cover with a pleated piece of greased parchment paper and a sheet of foil. Secure with string, looping it around the basin to form a handle.

 Sit the pudding bowl in a large heavy-based pan and pour in enough boiling water to come halfway up the side of the basin. Cover with the lid and leave to simmer gently for about 11⁄2 hours, topping

 up with more boiling water as and when needed. Carefully lift the basin out of the pan, remove the string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot with custard or cream.

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