LEMON SPONGE PUDDINGS WITH
TANGY LEMON SAUCE
A variation on the traditional sponge pudding. For a really indulgent treat, serve with chilled single cream.

YOU WILL NEED:
1 pack Jane Asher Lemon Drizzle Cake Mix
2 medium eggs
145ml (5 fl. oz) water
45ml (1 1/2 fl. oz) OIL
50g (2 oz) butter or margarine

METHOD
Cooking Appliances vary. These instructions are given as a guide only.

1. Pre heat the oven to 180ºC (160ºC for a fan assisted oven)/350ºF/Gas Mark 4.
   
2. Blend the contents of the lemon cake sachet, 2 medium eggs, 145ml (5 fl oz water) 45ml (1.5 fl. oz.) and the contents of one of the lemon juice sachets in a large mixing bowl. Whisk on slow speed for 30 seconds, then continue on maximum speed for 2 minutes.
   
3. Divide the mixture 8 individual greased pudding basins or ramekin dishes.
   
4. Bake in the centre of the pre-heated oven for 20-25 minutes or until the puddings are well –risen and light golden brown.
   
5. Whilst the puddings are cooking, make the lemon sauce:
   
6. Place the contents of the lemon filling sachet, the lemon drizzle icing sachet into a saucepan. Add 15ml (1 tablespoon) water 50g (2oz) butter and the contents of the remaining lemon juice sachet. Heat gently stirring continuously until the butter has melted and the sauce is smooth and glossy.
   
7. When the puddings are cooked, turn out onto a serving dish or plate. (during cooking the puddings rise to form a peak. If desired, these can be trimmed flat so that the puddings ‘sit’ better when serving)
   Serve with the hot lemon sauce drizzled over the lemon sponge puddings.