Yields8 Servings
For the sponge fingers
 4 eggs, separated
 120 g caster sugar
 1 tsp vanilla extract
 Pinch of salt
 120 g plain flour, sieved
For the pudding
 Zest and juice of 1 lemon
 3 tbsp limoncello liqueur
 325 g lemon curd
 300 g cream cheese
 100 g double cream
 3 balls stem ginger finely diced
 2 extra stem ginger balls, icing sugar and some lemon zest to serve
To make the sponge

Preheat the oven to 190C/Gas5; line 3 baking trays with baking paper


Whisk the egg yolks with half of the sugar and the vanilla until very pale


Beat the egg whites with the salt and the rest of sugar, until soft peaks form


Fold the egg whites into the egg yolk mixture; fold the flour into the egg mixture


Place half the mixture in a piping bag fitted with a 1cm nozzle and pipe fingers well apart; repeat with the other half of the mixture


Bake for 15 minutes until golden and firm to the touch; remove from the oven and cool

To make the pudding

Mix the juice of the lemon with the limoncello and 2 tbsp water


Mix the lemon curd with the cream cheese; add the double cream and beat until smooth and creamy; stir in the finely diced stem ginger and lemon zest


Line a 900g loaf tin with clingfilm; dip 8 sponge fingers in the lemon juice mixture and line the base of the tin; smooth on half the creamy filling, top with 8 more dipped sponge fingers, then the remaining filling; finish with 8 dipped sponge fingers


Cover with clingfilm, weigh down with some cans and chill overnight; turn out the pudding and slice; dust with icing sugar and sprinkle with extra lemon zest and stem ginger

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