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

Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside. Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until ...

The top should be golden brown but the cake should still ... Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd. 6. Serve with custard and ice cream if desired.

Cut the lemon in half and squeeze into 2 bowls. Peel, core and chop the apple and toss in the lemon in one bowl. Peel and quarter the pears, remove core and chop and toss into the other bowl of lemon.