This pudding is divine. I love chocolate, but I reckon I would rate this pudding above chocolate self-saucing pudding. The sauce has a great balance between sweetness and acidity. Serve with vanilla ice cream and the combination is magical. This pudding is perfect for all seasons.
Serves 4 -6
125g unsalted butter, softened
1 vanilla beans, split and seeds removed
1 tbsp finely grated lemon zest
Juice of 1 lemon
220g caster sugar
150g plain flour
1 tsp baking powder
2 tbsp corn flour
2 oranges, finely grated zest and juice of
Preheat the oven to 180C and grease a 1.5 L oven-proof dish.
In a mixer beat the butter, vanilla seeds, lemon zest and half the sugar together until thick and pale. Add eggs, one at a time until well combined. Fold through the flour, baking powder and salt. Then fold through the milk until combined. Pour batter into prepared dish.
Mix corn flour and remaining sugar. Dust over the pudding batter.
Combine lemon juice, orange zest and juice and 1 cup of boiling water in a jug. Gently pour over the mixture.
Bake the pudding for 40 minutes or until the pudding is golden, or a skewer inserted comes out clean.
Cool for a few minutes and serve with vanilla ice cream.
If chocolate is more of your cup of tea, try my Gran’s chocolate self-saucing pudding, it’s also delicious.
This recipe was sourced from Delicious. magazine, August 2010.
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