Name: Lemon and brown sugar pudding
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 - 10
Ingredients: 250 gm butter, softened, plus extra for greasing; Juice (about 160ml) and rind of 2 juicy lemons; 60 gm brown sugar; 250 gm caster sugar; 5 eggs, at room temperature; 250 gm self-raising flour (1 1/3 cups); 125 ml milk (½ cup); Finely grated rind of ¾ orange; To serve: pouring cream, yoghurt or ice-cream

Lemon and brown sugar pudding

Australian Gourmet Traveller recipe for lemon and brown sugar pudding by Brigitte Hafner.

Serves 8 - 10

Prep

20M

Cook

Total

2H 20M

We’ve baked this pudding, but it could easily be steamed instead.

Ingredients

250 gm butter, softened, plus extra for greasing

Juice (about 160ml) and rind of 2 juicy lemons

60 gm brown sugar

250 gm caster sugar

5 eggs, at room temperature

250 gm self-raising flour (1 1/3 cups)

125 ml milk (½ cup)

Finely grated rind of ¾ orange

To serve: pouring cream, yoghurt or ice-cream

Method

Main

1.Preheat oven to 170C, and generously grease a 2-litre pudding mould with butter. Mix lemon juice and brown sugar in a bowl, then pour into pudding mould and set aside.

2.Beat butter and caster sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sieve flour in, add a pinch of salt and fold to combine. Add milk and lemon and orange rind, mix gently, then spoon into pudding mould and smooth top. Cover with a buttered round of baking paper, then a double layer of foil and tie tightly with kitchen string. Place pudding mould in a deep oven tray or a wide ovenproof saucepan, fill pan with enough hot water to come halfway up the side of the mould and bake for 2 hours. Serve hot with pouring cream, yoghurt or ice-cream.