Lemon self saucing pudding

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.

Serving Suggestions


Leave A Comment