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Nutritional info per serving

  • Calories: 444
  • Fat: 23.3g
  • Salt: 0.5g
  • Saturated fat: 12.2g

Mini lemon curd sponges

For those avoiding anything too rich, treat yourself to the sharp-sweetness of these zesty mini lemon curd sponges


  • 125g unsalted butter,softened at room temperature, plus extra for greasing
  • 200g self-raising flour
  • 185g Cook with M&S golden castor sugar
  • 1 tsp Cook with M&S Madagascan vanilla extract
  • 2 medium eggs, beaten
  • 100ml milk
  • 120ml double cream
  • 4 tbsp lemon curd
  • 150g fresh raspberries
  • Cook with M&S icing sugar, to dust

Ready in: 30 minutes

Serves: 9


  1. Heat the oven to 180 C/350F/gas 4 ( 160 C for fan ovens). Grease and line the bases of nine holes in a cupcake or muffin tin with baking parchment.
  2. Sift the flour and a pinch of salt into a large bowl. Add the butter, caster sugar, vanilla extract, beaten eggs and milk, then beat with a wooden spoon or electric hand whish on a low speed for two minutes, or until just combined (be careful not to over-beat).
  3. Divide the mixture evenly among the muffin tin holes and bake for 15-20 minutes or until golden and firm to the touch; a skewer inserted in the centre should come out clean. Allow to cool on a wore rack, then remove from the tin.
  4. Cut each sponge cake in half horizontally. Whip the cream until it forms soft peaks, then sandwich each sponge together with a tablespoon of whipped cream and a dollop of lemon curd. Add a little whipped cream to the top of the cakes and decorate each one with five raspberries. Dust with icing sugar to serve.


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