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Nutrition Facts
Serving Size 1 (201g) Recipe makes 4 servings
Calories 354
Calories from Fat 64		(18%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 58mg		2%
Potassium 122mg		3%
Total Carbohydrate 69.8g		23%
	Dietary Fiber 1.1g	4%
	Sugars 42.5g
Protein 4.4g		8%
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Easy Lemon Self Saucing Pudding

Recipe #396895 | 50 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: I'mPat
Oct 28, 2009

Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).

SERVES 4 -6 (change servings and units)

Ingredients

Batter Base

1 cup self raising flour
salt (a pinch)
1/2 cup caster sugar
1 teaspoon lemon rind (grated)
2 tablespoons butter (melted and mix in milk and vanilla)
1/2 teaspoon vanilla extract (or essence)
1/2 cup milk (I used hi-low)

Sauce

1/3 cup sugar (could possibly cut this by half)
1 teaspoon lemon rind (grated)
1 cup water (boiling)
1/2 cup lemon juice (about 2 lemons)

Directions

1
Preheat oven to 180°C.
2
Grease a 4 to 6 cup casserole dish (deep sides).
3
Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
4
Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
5
Pour into prepared casserole dish.
6
Sauce - Sprinkle the mixture with the sugar and lemon rind.
7
Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
8
Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
9
Serve with cream and or icecream.

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Featured Reviews for This Recipe

From: Sydney Mike

On Nov 10, 2009

I really appreciated the ease with which this recipe came together, & THIS PUDDING IS REALLY AN AWESOME DESSERT, especially for those of us who love our lemons! I did cut back on the sauce sugar, but only a little, from 1/3 cup to 1/4 cup & that worked very well! This served for of us very nicely, even if I did have an especially large portion! Thanks for a great keeper of a recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #34]

1 person found this review helpful

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From: littlemafia

On Nov 4, 2009

I was very intrigued by this recipe. While I was putting it together I was thinking it's going to be like a 2 star recipe (i never rated anything with so few stars). Well, this recipe turned into a 5 stars one!When I poured the liquids on the batter I couldn't imagine what a delicious dessert I'm going to get. Fast and easy to put together with the ingredients on hand ( I just ran out on vanilla and I decided to go without as I was alone with 2 little kids, but it turned out ok).I love lemon desserts , most of them take a long time to make, but not this one. Till Chrismas I'll be making it many many times, definetely a keeper. Gets 5 stars from my daughters too, who ate most of it ,so tomorrow I got to make another one. Also,this is my longest review.

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