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, gratedSauce:
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
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, meltedSauce:
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.