Friday, November 18, 2011

Foody Friday recipe: Lemon self-saucing pudding

I adore this recipe. It's quick, easy, delicious and you double or triple it for a BBQ or party. 

Lemon self-saucing pudding (serves 6)

100g butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon of vanilla paste (or 1 tsp vanilla extract)
1 1/4 cups plain flour
2 tsp baking powder
2 lemons - juice and zest
2 cups boiling water
1/2 cup brown sugar
2 tablespoons of cornflour

  1. Preheat oven to 180 C.
  2. In a large bowl beat butter, sugar, egg and vanilla together.
  3. Sift in flour, baking powder, lemon zest and half the lemon juice. Mix well
  4. Spoon into a greased 6-8 cup capacity baking dish (I baked a double quantity in a disposable foil oven tray for a party and it turned out great) and spread mixture evenly. Batter will be quite thick.
  5. Mix together brown sugar, cornflour and remaining lemon juice and sprinkle over batter.
  6. Carefully pour over boiling water. Pour it gently from a low height or pour it over the back of a large spoon to avoid leaving big craters in the mix.
  7. Bake at 180 for approx 35 minutes or until pudding springs back when lightly touched.
  • When making a larger quantity, double or triple the ingredients exactly, no need for alterations. Be sure your container is large and reasonably shallow, a deep pan will not allow the pudding to bake all the way through and may make too much or too little sauce.
  • Check your pudding after 20 minutes and adjust baking time depending on your oven.
  • This pudding is just as good the next day. The sauce thickens and moistens the pudding and the lemon flavours develop.
  • You could easily make this in the morning for a nighttime gathering. Follow steps 1-4, cover baking tray tightly and refrigerate. Follow the remaining steps just before baking.

Nikki :D

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