Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sicilian lemon sponge pudding with creme anglaise & lemon honey syrup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sicilian Lemon Sponge Pudding with Creme Anglaise & Lemon Honey Syrup is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

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