Baked Lemon Pudding

One of the simplest and most appreciated items on our recent Eskdale menu was Baked Lemon Pudding, a recipe taken from my first cookbook, 'Katie Stewart Cooks' (1971).

It’s quick and easy and often enjoyed by our family as part of Sunday dinner.  Delicious.

Baked Lemon Pudding

Ingredients

4 ounces (113g) self-raising flour
pinch of salt
4 ounces (113g) butter
4 ounces (113g) castor sugar
2 eggs, lightly beaten
zest of 1 lemon, finely grated
1-2 tablespoons milk to mix
castor or icing sugar for decoration

FOR THE SAUCE

4 ounces (113g) castor sugar
2 level tablespoons cornflour
juice of one lemon, made up to ½ pint (275ml) with hot water

METHOD

1. Sift together the flour and salt and set aside.

2. Cream together the butter and sugar until light and creamy, then gradually beat in the lightly beaten eggs and grated lemon zest.

3. Add a little of the sifted flour along with the last few additions of egg, then fold in the remaining flour and enough milk to mix to a medium soft consistency.

4. Spoon into a buttered 2-2½ pint baking dish and spread evenly over the base of the dish. Set aside while preparing the sauce.

5. In a mixing basin, combine together the sugar and cornflour, then stir in the mixed lemon juice and hot water.

6. Blend well and pour over the pudding.

7. Place immediately just above the centre of a fairly hot oven (190C/375F/Gas No 5) and bake for 40 minutes.

While baking, the cake mixture will rise to the top and the sauce will go underneath.

When baked, sprinkle with castor or icing sugar and serve the pudding with its own delicious lemon sauce. Other additives, such as double cream, crème fraiche, etc, are permitted.

This recipe is suitable for 4 portions.

It’s sadly not very photogenic, but I’ll try to add an image in due course.