Citrus Sponge Bake
2 h. 25 min.
1 Cutting board, 1 Citrus juicer, 1 Tablespoon, 1 Bowl, 1 Wooden spoon, 1 Teaspoon, 1 Small knife, 1 kleiner Plate, 1 Kitchen shears, 1 Salad spinner
Butter 6 x 175ml|6 fl oz pudding basins.
Mix together the flour, suet, milk and water in a mixing bowl to a soft dough.
Knead lightly and divide into 6 portions. Slice a piece off each portion and set aside.
Roll out the pieces of dough to fit the basins and line the basins with the dough.
Divide the lemon slices and sultanas between the basins. Add 25g|1oz butter and 25g|1oz sugar to each basin.
Roll out the reserved dough pieces into rounds and use these as lids, dampening the edges with a little water and pressing to seal firmly.
Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and put into a steamer or place on an inverted plate in a large pan and pour in boiling water to come halfway up the basins.
Cover and cook for 2 hours, topping up with boiling water as needed.
Place on serving plates and decorate with lemon slices. Serve with custard.
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