As the name suggests, this is a self-saucing dessert with a ‘lemon puddle’! The best part is that with one mix you get both a cake as well as a lemon curd texture. The key is to bake it just right- over bake it and you will have all cake, underbake it and you will have only lemon curd. However, it will all taste good in any form!
What you need-
50 gms butter
200 gm caster sugar
Zest of 1 lemon/lime
Lemon juice 80 ml
3 eggs, separated
50 gms flour, sifted
250 ml milk
1 tsp vanilla extract
Icing sugar to dust
Putting it together-
Heat the oven to 180C,
Beat the butter, sugar and lemon zest till pale and creamy.
Add the lemon juice, egg yolks ,flour, milk and vanilla one by one till you have a smooth batter.
Beat the egg whites in another clean bowl till firm but not stiff. Fold the two mixtures together.
Pour into a buttered baking dish and place the dish on a baking tray half filled with water. This is important as the pudding cooks with steam which helps it remains moist.
Bake for 30 mins till the top is lightly browned and set and there is gooey lemon curd below. Depending on your oven, if you find the pudding is not well browned on top, leave inside for another 5-10 mins.
Dust with icing sugar. Serve hot or at room temperature.