Lemon pudding

INGREDIENTS

  • 150g butter, softened
  • 3/4 cup caster sugar
  • 2 large lemons, rind finely grated, juiced
  • 2 eggs, at room temperature
  • 1 1/2 cups self-raising flour
  • Pouring cream, to serve
  • Lemon zest, to serve

METHOD

Step 1

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Grease a 6-cup capacity pudding basin. Line base with baking paper.

Step 2

Using an electric mixer, beat butter, sugar and lemon rind until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add 1/3 cup juice. Fold until just combined.

Step 3

Spoon batter into basin. Smooth surface. Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer in a large saucepan. Sit basin on trivet. Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan. Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required.

Step 4

Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a warm plate. Top with lemon zest. Cut into wedges and serve with cream.

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