Steamed Lemon and Vanilla Syrup Sponge

Name: Steamed Lemon and Vanilla Syrup Sponge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 3 eggs, lightly beaten; 118 milliliters full-fat milk; 2 Juice and grated zest of lemons; 1 lemon; 394 milliliters plain flour; 4 servings Syrup; 237 milliliters caster sugar; 148 milliliters unsalted butter; 1 vanilla pod; 158 milliliters water

Steamed Lemon and Vanilla Syrup Sponge might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 722 calories, 11g of protein, and 34g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have caster sugar, lemon, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly.

Ingredients you will need

Baking Powder

Vanilla

Lemon Zest

Butter

Cream

All Purpose Flour

Lemon

Seeds

Sugar

Egg

Add enough milk to give a soft dropping consistency, then set aside.

Ingredients you will need

Milk

To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod.

Ingredients you will need

Lemon Juice

Vanilla Bean

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency.

Ingredients you will need

Sugar

Cut the zested lemon in half widthways and trim off the bottom and top.

Ingredients you will need

Lemon

Place the widest end of one of the lemon halves in a buttered and floured 1 1/4 quart heatproof bowl and cover with the syrup, reserving a little for later. Spoon the sponge mix.

Ingredients you will need

Lemon

Syrup

Equipment you will use

Bowl

Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string.

Equipment you will use

Aluminum Foil

Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 320F for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).

Ingredients you will need

Water

Equipment you will use

Oven