• 4oz (100g) Self-raising flour
  • Pinch of salt
  • 40Z (100g) Butter or Margarine
  • 40z (100g) Castor sugar
  • Finely grated rind of 1 lemon
  • 2 Eggs
  • About 1-2 tablespoons milk

For The Sauce,

  • 2 level tablespoons cornflour
  • 4oz (100g) Castor sugar
  • Juice of 1 lemon


  • STEP 1
    Heat the oven to 375F (190C) or Gas 4.
  • STEP 2
    Grease a baking dish or a pie dish generously.
  • STEP 3
    Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
  • STEP 4
    Then fold the remaining flour into the mixture and add the milk.
  • STEP 5
    Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
  • STEP 6
    For the sauce,
  • STEP 7
    Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
  • STEP 8
    Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
  • STEP 9
    During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.

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A star rating of 4.3 out of 5.6 ratings