Sunday, July 25, 2010

Self-Saucing Citrus Pudding

I made this for dessert tonight and it was yum! If we weren't trying to save some for tomorrow night we would have eaten it all.

125g unsalted butter, softened
1 vanilla bean, split, seeds scraped (I just used a splash of vanilla essence)
1tbs finely grated lemon zest, plus juice of 1 lemon
1 cup caster sugar
2 eggs
1 cup plain flour
1 tsp baking powder
1/3 cup milk
2 tbs cornflour
Finely grated zest and juice of 2 oranges

Preheat oven to 180C and grease a 1.5L pudding basin.
Beat butter, vanilla, lemon zest and half the sugar in an electric mixer till thick and pale.
Add eggs one at a time, beating well.
Fold in flour and baking powder, and 1/2 tsp salt, then fold in milk until combined.
Spread batter into basin.
Mix cornflour with remaining sugar; use sieve to dust over pudding.
Combine lemon juice, orange zest and juice and 1 cup boiling water in jug, then pour over pudding. (Don't stir!)
Bake 50-60 min, till skewer inserted in sponge layer comes out clean.
Scoop into bowls, dust with icing sugar and serve with ice-cream.
Recipe from the current issue of Delicious magazine.


Unknown said...

Masterchef material ! Yum !

Cassie said...

Sounds good, I have been in a pudding mood too...hmmm

Quilter Going Bananas said...

That looks so yummy Kate! I'll have to remember to make this in the fall when the cooler weather is around and also when I have a kitchen again! I'll tell ya living without a kitchen during our house addition/reno is a real pain.

Rachael said...

How did I miss this one in the mag? Thank you for posting - I will be giving it a whirl! And thanks for the 'cookie' recipe!