SELF-SAUCING CITRUS PUDDING

Self-Saucing Citrus Pudding image

Provided by ImPat

Categories Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

125 g unsalted butter (softened plus extra to grease)
1 vanilla bean (split and seeds scraped)
1 lemon (1 tablespoon finely grated zest and juice of)
1 cup caster sugar (2x1/2 cups = 220 grams)
2 eggs
1 cup plain flour (150 grams)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk (80ml)
2 tablespoons cornflour
2 oranges (finely grated zest and juice of)
1 cup water (boiling 250ml)
2 tablespoons icing sugar (to dust estimated)

Steps:

Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
Spread the batter into the pudding basin.
Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.