This is a real spring time pudding, nice and light with a tangy flavour – yum!

What you need

For the sponge
1 lemon
1 lime
120g or 4oz of self raising flour (ideally from Laxey flour mill)
3 eggs (Gellings are always good)
50g of Isle of Man Creamery butter, soft
110g of caster sugar
Icing Sugar

For the filling
1 carton 284ml of Isle of Man Creameries double cream
4 table spoons of a good quality lemon curd

Extra – a damp cloth

What to do
Set your oven to 200C/gas mark 6
Take a thin shallow baking tray approx 24cm x 34cm, 1.5cm deep and lightly grease and line this with a baking sheet
Grate the zest from the lime and the lemons
Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture
Add the mixture to the tin and smooth over to make an even surface
Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown
Remove from the oven and leave to cool for a few minutes

Now the next stage can be a little tricky but don’t let that put you off!

Get another piece of baking sheet that is bigger than the sponge
Lay it flat on a table and sprinkle over the icing sugar
Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece
Gourmet Shark Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!)
Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled
Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd
Unwrap the sponge and add the filling, then re roll again without the baking sheet
Dust the with more icing sugar and garnish with some of the lemon and lime zest

Delicious and tangy with the smoothness of the cream. mmmmm

Give it a go!