Self Saucing Lemon Pudding by Hansells Baking
Cakes and Tarts
Serves: 4-6
Ingredients:
1 ½ cups flour
2 teaspoons Hansells Baking Powder
1 teaspoon Hansells Baking Soda
½ cup sugar
75g butter
1 ½ teaspoons Hansells Lemon Essence
1 cup milk
Icing sugar
LEMON SAUCE
1 - 2 lemons
Boiling water
¾ cup sugar
Method:
Sift the flour, baking powder and baking soda into a bowl. Mix in the sugar. Melt the butter and mix through the dry ingredients using a fork. Mix the lemon essence into the milk. Make a well in the centre of the dry ingredients and mix in the milk until the mixture is combined and the dry ingredients are all wet. The mixture will look lumpy. Spread the mixture into a greased, six cup
capacity ovenproof dish. Pour the lemon sauce over the back of a spoon onto the mixture in the dish. Bake at 180 degrees C for 40 to 45 minutes or until the pudding is golden and cooked. Dust with icing sugar and serve hot.
Serves 4 – 6
LEMON SAUCE
Grate the rind from one lemon and squeeze the juice from one or two lemons. Mix the grated rind and juice together in a measuring jug and make up to 1 ¼ cups with boiling water. Mix in the sugar, stirring to dissolve.
TIPS
- Choose good tasting lemons for the best “lemony” flavour. Lighter skinned lemons tend to have a better flavour for cooking than their bright yellow skinned cousins.
- If wished, this pudding can be mixed in the food processor, adding the butter in pieces rather than melting the butter to mix into the dry ingredients.
- Don’t be tempted to put the pudding in a smaller dish. It will spill over and make a mess of your oven as it cooks.
- Pouring the sauce over the back of a spoon helps prevent the sauce making a hole in the uncooked pudding mixture. The idea is to have the liquid sitting on top of the uncooked mixture. As the pudding cooks, the batter rises above the sauce, leaving the sauce on the bottom and the cooked batter on the top.
