Recipe: Appetizing Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup. Half fill a steamer with boiling water and place the puddings on the steaming rack above. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. It also requires a little faith: a raw, well-beaten mixture of lemon juice, zest, sugar, creme fraiche, half a dozen eggs and a bit of rum is poured into a blind-baked tart case and then left in a.

Prepare the glaze by melting the sugar in the lemon juice and water, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting. Yes, it's hard to wait, but the moist lemon cake will cut more easily if it's cool first. You can cook Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup

1. It's of softened butter.
2. Prepare of golden caster sugar.
3. Prepare of eggs (I used free range gold yolks).
4. You need of Zest & juice from 2 I waxed Sicilian Lemons.
5. You need of Seeds from 1/4 vanilla pod.
6. Prepare of Self raising flour.
7. You need of baking powder.
8. You need of milk.
9. Prepare of For the Creme Anglaise.
10. Prepare of Full fat Milk.
11. Prepare of Seeds from 1 Vanilla Pod.
12. Prepare of Egg yolks (Same eggs).
13. It's of caster sugar.
14. It's of For the syrup.
15. Prepare of quality Honey.
16. Prepare of Zest of 1/2 Lemon.
17. It's of Few drops of Lemon juice to taste.

Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together. Lemon seed straining tool (to remove seeds from lemon juice) Measuring cups and spoons.

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup instructions

1. Grease your moulds with butter & lightly dust with flour removing any excess.
2. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat. Slowly add the eggs to the sugar and butter mixture, beating continuously making sure to incorporate as much air as you can.Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds..
3. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the mould. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for approximately 25 minutes..
4. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon..
5. To make the syrup, put the Honey, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them sit for 5 minutes before turning out onto your plate. Pour over the Creme Anglaise & drizzle with the syrup and serve....

Transfer the mixture to a large mixing bowl. Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid. A fluffy lemon sponge pudding smothered in zesty lemon sauce made with fresh cream and Sicilian lemon juice. Perfect use for frozen rhubarb or fresh rhubarb.