food hits and misses

Lemon is one of my favourite flavours. Silly little personality quizzes always ask if a person prefers chocolate or vanilla, but I reckon chocolate or lemon would be a much better choice. Not that I don't love vanilla; I nearly always choose it over chocolate. But lemon is better. I love it preserved, turned into curd or marmalade, as salad dressing and in hollandaise, as cordial and sorbet, and definitely squeezed over pancakes. And now, I love it as a pudding flavour.

If you're the type of person who likes a packet mix self-saucing pudding, you can bake this and get the same sort of crispy top. If you've got the time and inclination, steam it for a softer pudding.

Lemon sponge pudding

1/2 cup butter
1/2 cup caster sugar
1 tspn coconut essence
2 eggs
1 lemon, juiced
1/2 cup millk
1 1/2 cups SR flour
1 cup lemon curd

Method

Cream the butter and sigar together. Beat in the coconut essence, then add the eggs one at a time, mixing well. Place the lemon juice in a measuring jug. Add enough milk to make up to 2/3 cup. The milk will go sour and get the consistency of yoghurt. Add a third of the flour to the batter, and mix well. Follow with half the milk. Continue adding flour and milk until all combined. Grease an 8 cup pudding basin if steaming, or a casserole if oven baking. Place the lemon curd in the base, then top with cake batter. Seal the basin and steam for 45 - 60 minutes, or bake uncovered at 180 Celsius for 45 minutes or until golden brown. Serve with cream, custard or ice cream.