This zesty pudding is a firm favourite at Newcastle Quayside’s Broad Chare and makes a welcome re-appearance to the menu each autumn.

Dan Warren, head chef at Terry Laybourne’s Quayside venue, The Broad Chare, shares his recipe for a delicious lemon sponge.

Syrup     

(this will make more than you need for this recipe, but it keeps very well for next time)

230g Golden syrup

1 Lemon

½ Vanilla pod, split lengthways to release the seeds

• Remove the zest from the lemon in thin strips using a peeler then remove any white pith which may remain
• Add to a small saucepan with the golden syrup and vanilla pod
• Warm the ingredients together over a gentle heat the set aside for the flavours to infuse

Moulds

1tbls Soft unsalted butter

1tbls Plain flour

• Brush 4 x aluminium dariole moulds with the softened butter then dust with flour, tipping out any excess which hasn’t adhered to the butter
• Chill well whilst you prepare the sponge

Sponge

100g Caster sugar

2 Medium eggs

110g Unsalted butter

110g Self raising flour

1 heaped tsp Baking powder

Grated zest from ½ small lemon

• Scatter the sugar onto a baking tray lined with non-stick paper and place into a low oven to warm
• Whisk eggs on a mixing machine until they become white then sift in the warmed sugar
• Continue whisking until cooled
• Whisk in the soft butter a little at a time
• Sift the baking powder and self-raising flour before gently folding into eggs, being careful not to overmix
• Fold in the grated lemon zest
• Add 2½ tbls of syrup to each mould then top with the sponge mixture.
• Loosely cover each mould with aluminium foil before steaming for 50 minutes
• Allow to rest for 5 minutes before turning out into warmed pudding bowls, ensuring you capture all the lemony syrup.
• Serve with a generous quantity of pouring cream.