LEMON AND GINGER PUDDING

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
1

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

2

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

3

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

4

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

5

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

6

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

To make the pudding
7

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

8

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

9

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

10

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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