Self-Saucing Lemon Pudding

Delicious Sunday Pudding for all the lemon lovers.

With one simple mixture, it cooks into a separates light sponge on top and zesty lemon curd beneath.

Ingredients

• 60 g butter, room temperature
• 200 g caster sugar
• 125 ml lemon juice, fresh
• 3 eggs, separated
• 50 g flour, sifted
• 250 ml milk
• 1 tsp vanilla extract
• 2 Tbsp icing sugar (powdered sugar)

Method

1. Heat the oven to 180 °C and spray an ovenproof baking dish with non-stick spray.
2. Whisk the butter and sugar until light and creamy. Add the lemon juice, egg yolks, flour, milk and vanilla. Whisk until the batter is smooth.
3. Whisk the egg whites until firm. Lightly fold the two mixtures together.
4. Pour into the baking dish and put it in a baking tray half-filled with hot water. Bake for 35-40 minutes until lightly golden brown and set. You will find a gooey lemon curd below. Enjoy hot with or without cream or vanilla custard.