Dessert Recipes > Honey and Lemon Sponge with Cinnamon Sauce

This recipe is part of the March 2006 Recipes Menu

Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge

How to make honey and lemon sponge with cinnamon sauce:
A lovely pudding made with honey to finish the meal. The sharpness of the lemon goes very well with the sweetness of the honey. As usual we recommend clotted cream to really round off the meal!


6 tablespoons butter
6 tablespoons granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
good pinch of salt
juice half lemon
grated rind half lemon
3 tablespoons honey

for cinnamon sauce:
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
4 1/2 tablespoons honey
1 teaspoon butter
(see measure conversions for more information)


- Cream the butter and sugar until light and fluffy and beat in the eggs one at a time.
- Sieve the flour with the baking powder and salt.
- Stir gradually into the butter and sugar mixture.
- Mix well and add the lemon juice and rind.
- The mixture should be of a stiff dropping consistency; add a little milk if necessary.
- Butter a 1 1/2 pint pudding basin.
- Put the honey at the bottom and spoon the sponge mixture on top.
- Cover with foil, twist it well over the rim of the basin and steam for 1 1/2 hours.
- To make the sauce, sieve the flour, cinnamon and salt.
- Put the water and honey in a pan over a low heat and allow the honey to dissolve.
- Pour on the flour, stirring well.
- Return the sauce to the pan and cook until thick, stirring all the time.
- Stir in the butter.
- Serve with the sponge pudding.