Lemon Self-Saucing Pudding
1 cup self-raising flour, sifted
3/4 cup caster sugar
40g butter, melted
1/2 cup skim milk
2 lemons, rind finely grated, juiced
1 tablespoon cornflour
1 tablespoon custard powder
1 1/2 cups boiling water
icing sugar, to serve
Preheat oven to 180 degrees. Combine flour and 1/4 cup of caster sugar in a bowl. Add egg, butter, milk and lemon rind. Using an electric mixer, beat to combine. Pour into a 6 cup capacity oven proof dish.
Combine cornflour, custard powder and remaining 1/2 cup of caster sugar. Sprinkle over top of pudding. Combine lemon juice and boiling water. Gently pour over pudding. Place onto a baking tray. Bake for 30 to 40 minutes or until a skewer inserted into the centre comes out clean.