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

For this recipe you will need four individual pudding moulds ... Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking ...

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.