Belinda Moore

Here’s one from the famous Kimmie from Simple Savings. She’s the divine recipe goddess! Slightly adapted by way of using wholemeal flour and raw sugar. We had this between nine people with no cream or anything last night. Was just enough!

2 lemons - rind of one and juice of two

1 cup wholemeal flour + 1/2 tsp baking powder

40g butter (melted)

1 egg

3/4 cup raw sugar - 1/4 and 1/2 cup measures

1/2 cup milk

1 tblspn cornflour

1 tblspn custard powder

1 1/2 cups boiling water

Preheat oven to 180 degrees C. Put the flour, baking powder and 1/4 cup of the sugar in a bowl and mix together. Make a well in the centre. Add the egg, melted butter, milk and lemon rind then beat into a batter. Pour into a decent sized ovenproof dish. Combine the cornflour, custard powder and the remaining 1/2 cup sugar in another bowl and sprinkle evenly over top of pudding.

Combine lemon juice with 1 1/2 cups boiling water and pour over the pudding evening to cover. Bake for 30-40 mins or until puffy and golden.

Can sift icing sugar onto the top for a crusty result. Can serve alone or with cream or icecream.