Warm desserts are homely and so too are lemon desserts, Lemon Self Saucing Pudding has a lovely cake topping and a delicious lemon sauce that forms underneath as it cooks.

Made using pantry staples it is a very easy economical dessert, quick to put together no equipment needed and it can cook in the oven while you are eating main course.

Self saucing puddings are best served as soon as possible after cooking because if you allow them to stand too long before serving, the sauce will be absorbed back into the cake.

Lemon Self Saucing Pudding

Warm Lemon Cake with Lemon Sauce underneath

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Servings 4

Ingredients

1 Cup Self Raising Flour
1/4 Cup Castor Sugar
1 Egg
40 gm Butter, melted
1/2 Cup Milk
2 Lemons, finely grated rind and juiced
1/2 Cup Castor Sugar, extra
1 Tbsp Cornflour
1 Tbsp Custard Powder
1 1/2 Cups Boiling Water

Instructions

Preheat oven 180C
In a medium bowl add the flour, 1/4 cup castor sugar, egg, butter, milk and lemon rind. Stir to combine well.
Pour mixture into a greased 6 cup capacity oven proof dish.
Combine cornflour, custard powder and the extra 1/2 cup of castor sugar in a small bowl.
Sprinkle the sugar mixture evenly over the top of the pudding mix.
Combine the lemon juice and boiling water and gently pour over the back of a spoon onto the pudding.
Bake in the oven 30-40 minutes or until a skewer inserted into the cake comes out clean.
Dust with icing sugar and serve with cream or icecream.