Lemon Self-Saucing Cake
- 1 cup self-rising flour
- 3/4 cup superfine sugar
- 1 egg
- 1/4 cup butter or margarine, melted
- 1/2 cup skim milk
- rind and juice of 2 lemons, grated
- 1 tablespoon corn flour
- 1 tablespoon pudding powder
- powdered sugar
- vanilla ice cream (optional)
Preheat oven to 350°F.
Combine flour and 1/4 cup of the superfine sugar in a bowl.
Add egg, butter, milk and lemon rind and beat to combine.
Pour into a 6-cup capacity ovenproof dish.
Combine corn flour, pudding powder and the remaining 1/2 cup of superfine sugar and sprinkle over top of pudding.
Combine lemon juice with 1 1/2 cups boiling water and pour over pudding.
Bake pudding for 30-40 minutes or until puffed and golden.
Dust with sifted powdered sugar and serve with ice cream or yogurt, if desired.