My neighbour has a huge lemon tree that is absolutely groaning under the weight of the juiciest fattest lemons you have ever seen. He brings over a plastic bag with about 5 kilos of lemons every couple of weeks. It’s not really a problem making use of them but there is only so much Italian lamb cooked in lemon, Lebanese chicken cooked in lemon, Greek beef cooked in lemon, French fish cooked in butter and lemon, Spanish…… well I think you get the idea.
It has finally started to cool down in the evenings here and with my hubby being such a dessert lover, I decided it was time for something sweet. He is not really into cakes flavoured with orange, lime or lemon, but there is one dessert he could happily have all the time…butterscotch self-saucing pudding served with ice cream.
I thought I would try a lemon self-saucing pud on him, but I remembered the cloyingly sweet yet burningly acidic packet varieties that we used to make as kids. You know the ones where you ripped open a plastic bag and mixed some clumped dry ingredients with an egg and a few tablespoons of water and sprinkled a little sachet of acidic powder on top and poured boiling water over to be cooked for 8 mins on “high” in that wonderful invention- the microwave. And even though I remember trying to lick every last sticky morsel out of the plastic microwave safe container, I realised they must have been based on a recipe of more innocent times, and set about doing the Google thing.
I found a couple that sounded like they might work and some that sounded too “easy” and I couldn’t see them looking like anything similar to what I was looking for, or coming out as successful.
So here is my choice with a couple of tweaks that is almost as easy, and it is definitely healthier for you than all the hydrolysed fats, preservatives, food colourings and flavourings found in those packet varieties.
- 1 ½ cups (225g) self-raising flour
- ½ cup (125g) caster sugar
- 1 egg
- 3 tbsp. (60g) melted butter (ok you can use the microwave for this…)
- 1 cup (250ml) milk
- zest of 2 lemons
- 1 tbsp. cornflour
- 1 tbsp. custard powder
- ½ cup caster sugar
- the juice of the 2 zested lemons or 1 cup total
- 1 cup boiling water
- Pre-heat oven to 180oC and grease a 1.5 litre oven proof dish or cake tin.
- In a mixing bowl combine all of the pudding batter ingredients and mix gently until just combined.
- Pour into prepared dish.
- Mix together the cornflour, custard powder and sugar and sprinkle over the butter.
- Mix together the lemon juice and boiling water, and using the back of a spoon, gently pour over the pudding.
- Bake for 50-55 mins or until it is golden and a cake skewer comes out clean when tested in the cake section.
- Remove from oven and sprinkle with a little icing sugar.
- Serve with either pouring cream or vanilla ice cream.
- Please make sure you wash your shop bought lemons well before using them as we don’t want pesticides, wax and bird poop in our pud!
- You can easily make 6 little individual puds for a “special” occasion using ramekins.
- If you made some limoncello from all those free lemons, (recipe coming soon) you could always pour some over the ice cream for an indulgent adults treat!
This pudding is best served straight away or the sauce will be absorbed into the cake.