Lemon Pudding With Lemon Sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			5	Servings

INGREDIENTS

225	g	Self raising flour, 4 oz
1/2	t	Baking powder
225	g	Caster sugar, 4 oz
225	g	Unsalted butter, melted 4
		oz
125		Milk and water mixed, 4fl
		oz
1		Lemon, Zest of
3		Lemon oil, 3 to 4
1		Pinches salt
3	T	Caster sugar
		Zest and juice of 1 lemon
1	T	Cointreau
90	g	Unsalted butter, 3 oz
1/2		Lemon extra, Juice of
1		Egg

INSTRUCTIONS

Grease 5 individual pudding tins and then dredge the sides with a
mixture of flour and caster sugar. Pre heat the oven to
180Ã¸C/350Ã¸F/gas mark 4.  Melt the butter and allow to cool. Measure
the milk and water. Sieve  into a mixing bowl the flour, baking powder,
salt and sugar. Make a  well in the centre and drop in the egg. Add the
butter, milk and  water. Blend together using a small whisk or mixing
spoon until the  mixture forms a smooth batter.  Pour into the prepared
tins and bake in the pre heated oven for about  30 to 35 minutes, until
well risen and golden. The puddings should  feel as firm in the middle
as they do at the sides.  Turn the tins upside down on a wire cooling
tray and leave for 5  minutes. Ease down the sides with a small knife
and them shake out of  the rims.  Serve with the sauce poured over and
around. A little custard on the  side is good.  Making the sauce:
Dissolve the sugar in the lemon and then bring to  the boil. Cook at a
fast bubble for 1 or 2 minutes. Add the  cointreau. Beat the butter a
little at a time until the sauce is  thickened and glossy.  A very
light, fresh and lemony pudding couldn't be simpler!  Converted by
MC_Buster.  Per serving: 477 Calories (kcal); 52g Total Fat; (96%
calories from  fat); 2g Protein; 2g Carbohydrate; 175mg Cholesterol;
94mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit;  10 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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