1/1 Photo of Self-Saucing Citrus Pudding
1 hr 5 mins
Recipe from Australian Delicious.
My Private Note
Units: US | Metric
- 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)
- 1Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
- 2Beat 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.
- 3Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
- 4Spread the batter into the pudding basin.
- 5Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
- 6Combine 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).
- 7Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
- 8Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
- 9NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
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Nutritional Facts for Self-Saucing Citrus Pudding
Serving Size: 1 (209 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 679.7
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 17.3 g
- Cholesterol 175.7 mg
- Sodium 432.9 mg
- Total Carbohydrate 101.4 g
- Dietary Fiber 3.7 g
- Sugars 68.1 g
- Protein 8.2 g
The following items or measurements are not included: