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Baked Lemon Pudding
Ingredients
4 ounces (113g) self-raising flour
pinch of salt
4 ounces (113g) butter
4 ounces (113g) castor sugar
2 eggs, lightly beaten
zest of 1 lemon, finely grated
1-2 tablespoons milk to mix
castor or icing sugar for decoration
FOR THE SAUCE
4 ounces (113g) castor sugar
2 level tablespoons cornflour
juice of one lemon, made up to ½ pint (275ml) with hot water
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Sift together the flour and salt and set aside. |
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Cream together the butter and sugar until light and creamy, then gradually beat in the lightly beaten eggs and grated lemon zest. |
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Add a little of the sifted flour along with the last few additions of egg, then fold in the remaining flour and enough milk to mix to a medium soft consistency. |
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Spoon into a buttered 2-2½ pint baking dish and spread evenly over the base of the dish. Set aside while preparing the sauce. |
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In a mixing basin, combine together the sugar and cornflour, then stir in the mixed lemon juice and hot water. |
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Blend well and pour over the pudding. |
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Place immediately just above the centre of a fairly hot oven (190C/375F/Gas No 5) and bake for 40 minutes. |
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While baking, the cake mixture will rise to the top and the sauce will go underneath. |
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When baked, sprinkle with castor or icing sugar and serve the pudding with its own delicious lemon sauce. Other additives, such as double cream, creme fraiche, etc, are permitted. |
This recipe is suitable for 4 portions. It went down very well (in larger quantities) at a Rentahostel weekend in Eskdale in March 2011.
It comes from Martin's first cookbook 'Katie Stewart Cooks' (1971).