Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sicilian lemon sponge pudding with creme anglaise & lemon honey syrup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sicilian lemon sponge pudding with creme anglaise & lemon honey syrup using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup:

1. Make ready 95 g softened butter
2. Make ready 95 gm golden caster sugar
3. Prepare 2 eggs (I used free range gold yolks)
4. Make ready Zest & juice from 2 I waxed Sicilian Lemons
5. Prepare Seeds from 1/4 vanilla pod
6. Take 115 gm Self raising flour
7. Get 1/2 tsp baking powder
8. Prepare 1 tsp milk
9. Prepare For the Creme Anglaise
10. Make ready 600 ml Full fat Milk
11. Get Seeds from 1 Vanilla Pod
12. Make ready 3 Egg yolks (Same eggs)
13. Make ready 30 gm caster sugar
14. Make ready For the syrup
15. Take 8 Tbsp quality Honey
16. Make ready Zest of 1/2 Lemon
17. Prepare Few drops of Lemon juice to taste

Instructions to make Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup:

1. Grease your moulds with butter & lightly dust with flour removing any excess
2. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat. Slowly add the eggs to the sugar and butter mixture, beating continuously making sure to incorporate as much air as you can.Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds.
3. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the mould. - Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for approximately 25 minutes.
4. To make the Creme Anglaise heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon.
5. To make the syrup, put the Honey, lemon zest and juice into a saucepan. Place over a low heat to warm through. - Remove the puddings and let them sit for 5 minutes before turning out onto your plate. Pour over the Creme Anglaise & drizzle with the syrup and serve…

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