Lemon Pudding With Lemon Sauce
225 grams Self raising flour, (4 oz)
1/2 teaspoon Baking powder
225 grams Caster sugar, (4 oz)
225 grams Unsalted butter, (melted) (4 oz)
1 Lemon, Zest of
3 dsh Lemon oil, (3 to 4)
1 pch salt
3 tablespoons Caster sugar
Zest and juice of 1 lemon
1 tablespoon Cointreau
90 grams Unsalted butter, (3 oz)
1/2 Lemon extra, Juice of
1 lrg Egg
Melt the butter and allow to cool. Measure the milk and water. Sieve into a mixing bowl the flour, baking powder, salt and sugar. Make a well in the centre and drop in the egg. Add the butter, milk and water. Blend together using a small whisk or mixing spoon until the mixture forms a smooth batter.
Ease down the sides with a small knife and them shake out of the rims.
Serve with the sauce poured over and around. A little custard on the side is good.
A very light, fresh and lemony pudding couldn't be simpler!