Lemon self saucing pudding
- 1 cup self-raising flour
- 3/4 cup caster sugar
- 1 egg
- 40 grams butter or margarine, melted
- 1/2 cup skim milk
- rind and juice of 2 lemons, grated
- 1 tablespoon cornflour
- 1 tablespoon custard powder
- icing sugar
- optional Light & Creamy Ice Cream
Preheat oven to 180C (350F).
Combine flour and 1/4 cup of the caster sugar in a bowl.
Add egg, butter, milk and lemon rind and beat to combine.
Pour into a 6-cup capacity ovenproof dish.
Combine cornflour, custard powder and the remaining 1/2 cup of caster sugar and sprinkle over top of pudding.
Combine lemon juice with 11/2 cups boiling water and pour over pudding.
Bake pudding for 30-40 minutes or until puffed and golden.
Dust with sifted icing sugar and serve with ice-cream or yoghurt, if desired.