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.

Ingredients

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

Method

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.

Enjoy!

Recipe from the current issue of Delicious magazine.