Posted on 19 June 2023

This scrumptious self-saucing gentle lemon sponge pudding is ideal for feeding a crowd, particularly after a Sunday meal. It’s the final word fast and straightforward consolation dessert, that’s prepared in underneath an hour. Because it bakes, the combination separates into two layers, forming a lightweight sponge on the high and a tangy lemon curd on the backside.

lemon sponge pudding

Often known as “Japie se gunsteling pudding“, this citrus pudding is liked by all.




  • butter, melted, to grease
  • 210 g (1 cup) castor sugar
  • 40 g (⅓ cup) cake flour
  • 15 ml (1 tbsp) lemon zest
  • 15 ml (1 tbsp) lime zest
  • 80 g butter, melted and cooled
  • 4 massive eggs, separated
  • 500 ml (2 cups) milk
  • mascarpone, to serve
  • icing sugar, to mud


Preheat the oven to 180°C. Grease a 2L spherical ovenproof dish with melted butter.

Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a big bowl. Whisk till properly mixed and add the milk.

Use an electrical beater to beat the egg whites till tender peaks type. Regularly add the remaining castor sugar and whisk till thick and shiny.

Fold 1 / 4 of the egg whites into the citrus combination. Add the remaining egg whites in batches, folding gently. Pour into the ready dish and place in a baking dish.

Fill midway up the perimeters with chilly water.

Bake till set, about 40 – 45 minutes. Mud with the icing sugar earlier than serving with the mascarpone.

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