LEMON SELF-SAUCING PUDDING

OLYMPUS DIGITAL CAMERAIngredients:

    • 1½ Cups Self-Raising Flour
    • ½ Cup Caster Sugar
    • 1 Egg
    • 60g Butter ~melted
    • 1 Cup milk
    • Grated rind of 2 lemons

 

Preheat oven at 180C and prepare a 6 cup capacity oven proof baking dish with non-stick cooking spray.

In a mixing bowl, place the self-raising flour, caster sugar and grated the lemon rind.

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Add the melted butter, milk, egg and mix thoroughly.

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Pour cake mix into baking dish and smooth out.

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Sauce:
    • Juice of 2 Lemons
    • 2 x Teaspoons Cornflour
    • 1 x Tablespoon Custard Powder
    • ½ Cup Caster Sugar
    • 2 Cups Boiling Water

In another bowl or jug, place the corn flour, custard powder and caster sugar.

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Using a folk, stir and mix the ingredients then evenly sprinkle onto the cake base.

 

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Juice the 2 lemons

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In a measuring jug, add the boiling water followed by the lemon juice.

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Pour the liquid gently over the cake base.  Using a metal spoon prevents holes being formed in the mixture.

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Place in oven for 30 – 40 minutes or until puffed and golden.

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Serve with fresh cream or ice-cream.

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