Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4teaspoons citric acid
- 2 cup self-raising flour
- 1/2 cup lemon butter
- 150grams butter
- 2tablespoons icing sugar
- 2 lemons (sliced)
- 2tablespoons canadian maple syrup
- crème fraiche (to serve)
- 1 cup buttermilk
- 2 free range eggs (lightly whisked)
- 1 cup caster sugar
Method
Step 1 of 3
Preheat oven to 180°C. Grease a 4-cup capacity ovenproof dish and place on a baking tray. Place flour into a bowl and make a well in the centre. Add lemon butter, 100g melted butter, egg, buttermilk and zest and stir until combined. Transfer to dish.
Step 2 of 3
Sprinkle half the caster sugar evenly over pudding mixture. Combine syrup, remaining 50g chopped butter, lemon juice and 3/4 cup boiling water in a jug. Stir until butter melts. Pour over back of spoon over pudding. Bake near the top of the oven for 30 minutes or until golden and cooked through.
Step 3 of 3
Meanwhile, stir remaining caster sugar and 1/2 cup water in a small pan over medium heat until sugar dissolves. Add extra lemon and simmer for 5 minutes or until tender. Combine icing sugar and citric acid in a bowl. Sift over pudding, top with crème fraiche and lemon slices. Serve.
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