Kaye and Geoff's Recipes - Desserts


Lemon Self-saucing Pudding

1 cup self-raising flour	1/4 cup caster sugar
1 egg				40 grams butter or margarine, melted
1/2 cup skim milk		rind of 2 lemons, grated
Sauce:
1 tablespoon cornflour		1 tablespoon custard powder
1/2 cup caster sugar		juice of 2 lemons
Boiling water

icing sugar to dust when cooked

Preheat oven to 180°C

Combine flour and 1/4 cup of caster sugar in a bowl. Add egg, butter, milk and lemon rind and beat to combine. Pour into a 6-cup capacity ovenproof dish.

Combine cornflour, custard powder and the remaining 1/2 cup of caster sugar and sprinkle over top of pudding.

Combine lemon juice with 1.5 cups boiling water and pour over pudding.

Bake pudding for 30-40 minutes or until puffed and golden.

Dust with sifted icing sugar


Lemon and Coconut Self-saucing Pudding

1 1/2 cups (225g) self-raising flour	1/2 cup (45g) desiccated coconut
1/2 cup (100g) caster sugar		1 tbs finely grated lemon rind
1/2 cup (125ml) coconut milk		1 egg, lightly whisked
60g butter, melted
Sauce:
1 tbs cornflour or custard powder	1 cup (215g) caster sugar
2/3 cup (160ml) lemon juice		1/2 cup (125ml) coconut milk
1/2 cup (125ml) water

Preheat oven to 180°C. Grease an 8-cup (2 litre) capacity ovenproof dish with butter. Place on an oven tray.

Combine flour, coconut, sugar and lemon rind in a large bowl. Whisk coconut milk, egg and butter in a bowl. Add coconut milk mixture to flour mixture. Stir to combine. Pour into prepared pan and use the back of a spoon to smooth surface.

To make sauce, combine cornflour and sugar in a bowl. Use a spoon to sprinkle evenly over pudding. Combine remaining ingredients in a small saucepan over medium heat; bring to a simmer. Remove from heat and pour over pudding. Bake in preheated oven for 25-30 minutes or until just cooked through and golden. Remove from oven. Set aside for 5 minutes before serving.