Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 35 mins Serves 4

½ cup milk

1 free-range egg

50g un­salted but­ter, melted Finely grated zest and juice

of 2 lemons

Finely grated zest and juice

of 2 limes

1 cup self-rais­ing flour

¾ cup caster sugar

1 Tbsp corn­flour

1 Tbsp cus­tard pow­der

1½ cups boil­ing wa­ter

Ic­ing sugar mix­ture, to dust Fresh rasp­ber­ries and ice-cream,

to serve (op­tional)

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease a 1.75L bak­ing dish.

STEP 2 Com­bine milk, egg, but­ter and zest in a large bowl. Whisk well.

STEP 3 Add flour and ¼ cup of the sugar, whisk­ing un­til smooth. Pour into pre­pared dish.

STEP 4 Mix corn­flour, cus­tard pow­der and re­main­ing sugar in a small bowl. Scat­ter over mix­ture in dish.

STEP 5 Com­bine lemon and lime juice with boil­ing wa­ter in a jug. Care­fully pour over pud­ding mix­ture.

STEP 6 Bake for 35 min­utes, un­til golden and firm to touch. Cool slightly. Serve warm dusted with ic­ing sugar, and rasp­ber­ries and ice-cream, if de­sired.

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