Crosbie Fowler Cooking

Lemon Self Saucing Pudding

Name: Lemon Self Saucing Pudding
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Slow Cook
Ingredients: 2 White Mill cups Self-raising Flour; 1/2 White Mill cup Caster Sugar; zest of 2 Market Buy Lemons; 3/4 Farmdale cup Milk; 50g Pure Valley melted Butter; 1 Lodge Farm Egg; Juice of 1 Market Buy Lemon; The Olive Tree Olive Oil; 1/2 cup White Mill Sugar; zest of 2 Market Buy Lemons; juice of 3 Market Buy Lemons; 2 cups boiling water; 2 tbsp White Mill Corn Flour; I x can Farmdale sweetened Condensed Milk; 1 tsp White Mill Vanilla Essence; 600ml Farmdale Thickened Cream; zest of 2-3 Market Buy Lemon

Dessert

Lemon

Slow Cook

6 servings

servings

20 minutes

active time

2 hours 20 minutes

total time

Start Cooking

Ingredients

2 White Mill cups Self-raising Flour

1/2 White Mill cup Caster Sugar

zest of 2 Market Buy Lemons

3/4 Farmdale cup Milk

50g Pure Valley melted Butter

1 Lodge Farm Egg

Juice of 1 Market Buy Lemon

The Olive Tree Olive Oil

1/2 cup White Mill Sugar

zest of 2 Market Buy Lemons

juice of 3 Market Buy Lemons

2 cups boiling water

2 tbsp White Mill Corn Flour

I x can Farmdale sweetened Condensed Milk

1 tsp White Mill Vanilla Essence

600ml Farmdale Thickened Cream

zest of 2-3 Market Buy Lemon

Directions

Let’s start by whipping up the cake batter! in a bowl, add the Lemon juice, Lemon zest, Caster Sugar, melted Butter, Egg, and Milk. Whisk it all together until it’s smooth and looking like a lemony dream.

Now, add your Self-Raising Flour to the mix and stir until everything is well combined and you’ve got a lovely, thick batter.

Spray your slow cooker with a bit of Olive Oil to stop the cake from sticking—it’ll make serving so much easier later

Pour your cake batter into the slow cooker and spread it out evenly over the bottom – this is where the magic begins!

Next, mix the Lemon juice, Sugar, boiling water, and Corn Flour – here comes the fun part—gently pour this lemony liquid over the back of a soup spoon or your spatula onto the cake batter, it’ll sink down and create a delicious sauce as it cooks.

Place a tea towel over the top of your slow cooker (this helps catch condensation and keeps the cake fluffy), then pop on the lid. Cook on high for 2 hours or until the cake is set and the top is golden.

To make the Ice-cream, put the thickened Cream into the mix master, whip the cream with the Vanilla and zest of the Lemons, after that has come together, add in the Condensed Milk, and whiz together again.

Once the pudding is ready, serve it up warm, making sure to scoop up some of that amazing Lemon sauce from the bottom. Enjoy the perfect balance of sweet and tart in every bite with a side of the 3 ingredient no-churn Lemon Ice-cream.

Nutrition

Serving Size

Calories

805

Total Fat

34.7 g

Saturated Fat

19.9 g

Unsaturated Fat

Trans Fat

0.6 g

Cholesterol

126 mg

Sodium

109.8 mg

Total Carbohydrate

119.5 g

Dietary Fiber

2.3 g

Total Sugars

71.5 g

Protein

13.1 g