Super tangy lemon pudding

Lemon self saucing pudding
I was craving something with a citrus tang last night so I cobbled together a recipe for a microwavable lemon self-saucing pudding.

1 cup self-raising flour, sifted
1/3 cup caster sugar
2 small lemons, rind finely grated (you can substitute any citrus on hand, really)
60g butter, melted, at room temperature (I used olive oil spread)
1/2 cup freshly squeezed lemon juice
1 egg (replace with apple sauce to veganise)

1/3 cup caster sugar
1 cup freshly squeezed lemon juice (again, substitute this for any citrus on hand)
1/2 cup boiling water

You’ll need a microwave-safe bowl with at least a 6 cup capacity. I use the big bowl from my Tupperware red stack cooker set.

Combine flour, sugar and rind in the bowl. Whisk together butter, juice and egg in another small bowl then stir into the flour mixture until well combined. Flatten the surface with the back of a spoon.

To make the sauce place sugar, juice and boiling water into a microwave-safe jug and stir to dissolve the sugar. If the sugar hasn’t dissolved, put jug in microwave for short bursts and stir until sugar dissolves. Pour sauce over the back of a large spoon to evenly cover pudding.

Put pudding in the microwave and cook, uncovered, on 50% power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky.

Serve with ice-cream, yoghurt or eat it plain and enjoy the tarty bitterness!

(You’ll notice that the bowl I served it in is also Tupperware, I am such a Tupper-tragic!)