Lemon Delicious Self Saucing Pudding Recipes

LEMON SELF-SAUCING PUDDING

Lemon Self-Saucing Pudding image

This is the lemon delicious pudding I made for years but then misplaced the recipe (cut out from a magazine) and recently found it in an old dessert cookbook. The difference between this lemon delicious and others is that you do not need to use a water bath it just goes straight into the oven. Have since tried this and the DH thinks it is not quite the same one so the search is still on but he did think it was still good.

Provided by ImPat

Categories Dessert

Time 1h

Yield 1 pudding, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups self-raising flour
1 cup caster sugar
80 g butter (melted)
1/3 cup milk
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons honey
1 cup hot water
30 g butter
1 tablespoon brown sugar
1/2 cup lemon juice
1 teaspoon icing sugar (or lemon shreds and strawberry leaves to garnish)
4 tablespoons cream (to serve more if you want)

Steps:

Preheat oven to a moderate 180°C.
Lightly grease a 6 cup shallow baking dish.
Combine pudding ingredients and mix until smooth and pour into prepared dish.
Combine sauce ingredients in a saucepan, stir over a low heat until dissolved and carefully pour over the pudding (I spoon the sauce over the pudding till it layers the pudding and then pour the remainder over the back of a spoon).
Bake for 40 to 45 minutes.
Garnish with icing sugar, lemon shred and strawberry leaves if desired and serve with cream.

Nutrition Facts : Calories 676.9, Fat 28.1, SaturatedFat 17.5, Cholesterol 78.3, Sodium 809.8, Carbohydrate 104, Fiber 1.6, Sugar 65.3, Protein 6.1

EASY LEMON SELF SAUCING PUDDING

Easy Lemon Self Saucing Pudding image

Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).

Provided by ImPat

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup self raising flour
salt (a pinch)
1/2 cup caster sugar
1 teaspoon lemon rind (grated)
2 tablespoons butter (melted and mix in milk and vanilla)
1/2 teaspoon vanilla extract (or essence)
1/2 cup milk (I used hi-low)
1/3 cup sugar (could possibly cut this by half)
1 teaspoon lemon rind (grated)
1 cup water (boiling)
1/2 cup lemon juice (about 2 lemons)

Steps:

Preheat oven to 180°C.
Grease a 4 to 6 cup casserole dish (deep sides).
Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
Pour into prepared casserole dish.
Sauce - Sprinkle the mixture with the sugar and lemon rind.
Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
Serve with cream and or icecream.

Nutrition Facts : Calories 354.1, Fat 7.3, SaturatedFat 4.4, Cholesterol 19.5, Sodium 68.9, Carbohydrate 69.2, Fiber 1, Sugar 42.5, Protein 4.4

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