I truly believe that Nigel Slater is a genius. His recipes not only inspire me to cook, but sometimes I am happy enough just to sit quietly and read his cookbooks as if reading a book of short stories. His love of cooking is infectious and usually oh so simple. This pudding is sheer heaven on a cold winter evening. The almost meringue like top conceals a warm lemony sauce hidden beneath – no need for custard here. It is comfort food at it’s best – as sooothing as sucking your thumb. And I should know.
Lemon Sponge Pudding in it’s own sauce.
175g caster sugar
40g plain flour
Adapted from Nigel Slaters Appetite
Cream together the butter and sugar until pale. A processer takes the sting out of this. Grate the zest of the lemons and squeeze the juice. Separate the eggs and add the yolks to the creamed butter and sugar, followed by the flour and the milk. Keep the mixer on a low speed until you have the consistancy of light batter. Beat the egg whites until forming soft peaks and add to the batter gently. Don’t over mix. This creates the meringue like texture.Transfer into a heatproof bowl where the mixture reaches halfway up the sides. Stand the bowl in a roasting tin half-filled with hot water, then transfer it to the oven. Bake for an hour until the top is golden and spongy – cool for five minutes before serving.
In his book, Nigel uses 1 lemon and 2 oranges, but I prefer an all lemon pudding. What you choose to do, is entirely up to you.