Self-saucing Citrus Pudding

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat the oven to 180c and grease a 1.5 litre pudding bowl.
• 2 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.
• 3 fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• 4 spread the batter into the pudding basin.
• 5 mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• 6 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).
• 7 bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• 8 allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• 9 note - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.