Lemon Self Saucing Pudding

This is a quick mix recipe. No separating eggs or making separate sauces. You can even reuse the measuring jug so there are not many dishes at the end.

INGREDIENTS

1 cup SR flour

½ cup caster sugar

1 lemon zested

2 TBS Great Southern Groves Extra Virgin Olive Oil

½ cup milk

1 egg

Sauce

¼ cup caster sugar

1 cup boiling water

½ cup lemon juice (roughly 2 lemons)

METHOD

Preheat oven to 180oC

Pour a couple of drops of EVOO into baking dish and spread all over base and sides using pastry brush or paper towel. This dish needs to hold between 6-8 cups.

Pour sugar into mixing bowl and rub in lemon zest. This helps release all of the oils and lemony flavour. Add flour and stir to combine.

In a separate jug measure milk. Add olive oil and egg. Whisk to combine and then pour into dry ingredients. Mix thoroughly with the same whisk. Pour batter into prepared baking dish.

Rinse measuring cup and add 1 cup boiling water and sugar. Stir to dissolve. Add lemon juice. Gently pour this mixture over batter in baking dish.

Place on middle shelf of oven and bake for 35 – 40 minutes, or until golden. I placed a tray under my dish as it did spill over a little (my dish was only 6 cups).

Once cooked, remove from oven and allow to stand for 10 minutes (this is important as it allows the sauce to thicken nicely).

Dust with icing sugar and serve with cream or icecream.

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