These individual lemon sponges are perfect for a dinner party or if you just fancy a posh pud – plus they’re quick and easy to make
- 115g butter, softened, plus extra for greasing
- 140g caster sugar
- 2 eggs plus 1 yolk
- 115g plus 2 tbsp self raising flour
- juice and finely grated zest of 1 large lemon, plus extra zest to decorate
- a pinch of salt
- 2tsp cornflour
- crème fraiche, to serve
Preheat the oven to 180°C/350°F/Gas 4 and grease four 200ml/7fl oz/scant 1-cup ramekins. Set aside 2 tablespoons of the caster sugar and put the rest in a food processor. Add the butter, whole eggs, flour, lemon zest and salt and blend for 1–2 minutes until just combined. Spoon the mixture into the moulds and bake for 18–20 minutes until risen, brown and firm to the touch.
Meanwhile, make the sauce. Put the egg yolk, cornflour and lemon juice in a bowl and whisk well. Put the reserved caster sugar and 100ml/31/2fl oz/ scant 1/2 cup water in a saucepan and heat over a medium heat, stirring, for 30 seconds or until the sugar has dissolved. Pour it onto the egg mixture in a thin stream, whisking continuously. Return the mixture to the pan and cook over a low heat, whisking continuously, for 2 minutes or until thickened.
Turn out the cakes and put them right-side up on four plates. Spoon the sauce over them and serve warm with crème fraîche and extra lemon zest to decorate.
Adding cornflour to your sauces thickens them up - if your sauce is a looking a little thin, gradually stir in some