Burst of Citrus Sponge Pudding
Indulge your senses with this delightful Burst of Citrus Sponge Pudding, a warm and zesty dessert that's perfect for brightening up any meal. This recipe combines a light, fluffy sponge infused with the vibrant flavors of lemon and orange zests, while a luscious golden citrus syrup forms a mouthwatering base that soaks into the pudding as it steams. Prepared in just 20 minutes and steamed to perfection, this homely dessert is elegant yet comforting, ideal for dinner parties or cozy family gatherings. Serve it warm with a dusting of icing sugar and a choice of cream, custard, or ice cream for a show-stopping finish. Packed with fresh citrus juices and aromatic zests, this pudding is a tangy, sweet celebration of flavor that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 125 grams unsalted butter (softened)
- 125 grams caster sugar
- 2 large eggs
- 125 grams self-raising flour
- 2 tablespoons milk
- 1 piece grated lemon zest
- 1 piece grated orange zest
- 50 ml freshly squeezed lemon juice
- 50 ml freshly squeezed orange juice
- 3 tablespoons golden syrup
- 1 tablespoon icing sugar (for dusting)
Instructions
Grease a 1-litre pudding basin with butter and set aside.
In a medium mixing bowl, cream the softened butter and caster sugar together until pale and fluffy, using an electric hand mixer or a wooden spoon.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Sift the self-raising flour into the bowl and gently fold it into the creamed butter mixture using a spatula or large spoon.
Stir in the milk, grated lemon zest, and grated orange zest until evenly combined.
In a small saucepan, mix the freshly squeezed lemon juice, orange juice, and golden syrup. Heat gently over low heat until just warm, then pour the citrus syrup into the bottom of the prepared pudding basin.
Carefully spoon the sponge mixture over the citrus syrup in the basin, spreading it evenly. Cover the basin with a double layer of baking paper and secure tightly with a piece of string, ensuring it's watertight.
Place the pudding basin in a large deep pot. Fill the pot with boiling water until the water level reaches halfway up the sides of the basin. Cover the pot with a lid.
Steam the pudding over medium-low heat for 40 minutes, checking occasionally to ensure the water level stays consistent (add more boiling water if needed).
Once cooked, remove the pudding basin carefully and let it cool slightly for 5 minutes. Run a knife around the edges to loosen the pudding, then invert it onto a serving plate.
Dust with icing sugar and serve warm, optionally with cream, custard, or ice cream.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 192.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
