Lemon Sponge Pudding with Caramel Cardamom syrup

  

Lemon this… lemon that… I put lemon juice, zest and rind in most of my cooking or baking, so when I looked up this event , created by the Domestic Goddess and host this month by “the” Tartellete , well… I thought there’s an event I don’t want to miss. My entry is  simple Lemon sponge pudding with balancing aroma of cardamom in caramel syrup.

Ingredients

Pudding:

• 1/2 cup  soft margarine
• 1/2 selfraising flour
• 1/2 caster sugar
• 1/2  tsp baking powder
• 2  eggs (beaten)
• lemon rind (finely grated)
• juice from one lemon

Syrup

• 1 cup sugar
• 1/2 cup water
• 1/4 cardamom seeds

Directions

Pudding:

1. Preheat oven to 180′ C
2. Grease pudding mold
3. In a large bowl beat together well all the Ingredients
4. Bake in center of oven for around 20/25 minutes or until well risen and golden
5. Turn out of tins and serve with cream and syrup

Syrup:

1. Boil water with cardamom seeds, set aside.
2. Heat and stir sugar until become caramel syrup, remove from the heat add the warm water (strain the cardamom seeds out),  heat and stir just until well mixed.

 

2008

05/13

CATEGORY

Dessert

TAGS

Cake
caramel
lemon

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