If you’re in the mood for a light, refreshing dessert with a delightful tang, this Lemon Custard Cake is the perfect choice!

Pouring sweetened lemon juice over the batter before it bakes allows it to puddle at the bottom of the sponge to create a beautifully zingy sauce. Served with a dollop of cream or custard, it's the ...

Cream the butter with the sugar and lemon zest. Beat in the egg yolks one ... Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.

Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake at 180°C for 40 minutes. Dredge with icing sugar. Serve ...

Mix the butter and sugar until pale and fluffy. Separate the eggs and add the yolks. Mix in the flour and milk and whisk to a smooth batter. Whisk in the zest and juice. In a clean bowl, whisk the ...

5. Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd. 6. Serve with custard and ice cream if desired.

The trifle is made with layers of lemon curd swiss roll, custard, jelly ... entered the nationwide competition to craft a new pudding to commemorate the Queen's 70-year reign, with entries ...

From unexpected flavours to a lack of layers, here’s how top chefs are challenging the beloved British pudding ...

Pour the custard into a bowl and place a piece of plastic wrap directly on the custard to prevent skin from forming. Dip the biscuits in the 250 ml lemon juice and layer them at the bottom of a 20 cm ...

Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud. Spoon over your remaining ...