Serves 4. 190C/375F Gas Mark 5
two or two and a half pint buttered dish.
For the pudding:
4 ounces butter
4 ounces castor sugar
finely grated rind of one lemon
4 ounces self rising Flour
pinch of salt
1-2 tablespoons milk
For the sauce:
2 level Tablespoons cornflour
4 ounces castor sugar
juice of one lemon
boiling water
icing sugar-for dusting
Cream butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition (if curdling looks likely, just add some of the flour). Grate in the lemon rind, or use a lemon zester to remove the zest. Fold in the flour and salt and sufficient milk to make a medium soft consistency. Spoon the mixture into the baking dish and spread level.
Sauce
Blend the cornflour, sugar and lemon juice together in a measuring jug. Pour in boiling water up to the 12 fluid ounce level stirring all the time. Pour over the pudding mixture. Bake in the centre of the oven for 45 minutes. Dust with icing sugar and serve.