Lemon pudding

Now that it's winter, I love a good hot dessert. When I was a kid, I used to make a derivative of this pudding regularly - chocolate, butterscotch, lemon, caramel... you could do almost anything. I think the original recipe was called "light and luscious lemon delicious" or something equally as wordy, but it was all of those things - light, luscious and delicious.


And although it's self-saucing, that doesn't mean you don't need cream!

Ingredients

60g butter

1/2 cup sugar

1 egg

zest of 1 lemon

1 cup Self-raising flour

1/2 cup milk

Sauce:

1/2 cup sugar

2 tablespoons lemon juice

1 1/2 cups hot water

Method:

Preheat oven to 180C

1. Cream the butter, sugar and lemon zest. beat in the egg.

2. Add the flour and the milk and mix until combined.

3. Spoon into a baking dish (a small one with high sides is good), and sprinkle the sugar over.

4. Very carefully pour over the hot water and lemon juice.

5. Bake 30-40 minutes until brown on top and sauce is bubbling at the sides.