A warm pudding for the chilly weather, or anytime.
Ingredients (serves 4)
- 2 slices of day old fig toast, soaked in water
- 1 1/4 cup self raising flour
- 1/2 cup caster sugar
- 2 lemons, rind finely grated, juice reserved in small bowl
- 1/2 cup milk
- 1 egg
- 60g vegetable oil
- extra 3/4 cup caster sugar
- 1 TBSP cornflour
- extra 3/4 cup milk
- Pre-heat oven to 180°C Grease ovenproof dish (4 cup capacity) and place it on a baking tray lined with baking paper. Sift the flour into a mixing bowl. Stir in caster sugar and lemon rind. Whisk milk, egg and oil in a separate bowl until combined. Add to the dry ingredients and use a wooden spoon to beat till mixture becomes smooth. Place soaked fig toast evenly to the bottom of greased baking dish. Pour the batter into the dish on top of fig toast, and use the back of spoon to smooth the surface.
- To make the sauce: combine the extra caster sugar with cornflour in a bowl, sprinkle evenly over the lemon batter in the dish. Combine the extra milk and reserved lemon juice in a small saucepan, bring to a simmer over medium heat. Remove from heat, pour over the sugar and cornflour mixture.
- Bake for 35 minutes or until golden, and a skewer inserted into the centre of the pudding comes clean. Remove from oven and let cool for 5 minutes. Serve with cream or ice-cream.