Ingredients
Lemon & Strawberry self-saucing pudding
- 200 g strawberries, sliced
- 200 g Self Raising Flour
- 150 g castor sugar
- 1 egg
- 50 g unsalted butter cubed
- 100 g Milk
- 50 g lemon juice
- lemon rind, large lemon
- 250 g Boiling water
- 100 g icing sugar, for decoration
- fresh cream, to serve
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I'm cooking this todayRecipe's preparation
Lightly grease a shallow ovenproof dish (8 cup capacity)
Arrange strawberries over base
Combine lemon rind, sugar & flour mill for 20 secs, speed 10
Add egg, butter, milk and mix until smooth 20 secs, speed 6 (scrape down sides and blend through)
Pour mixture over strawberries in prepared dish and sprinkle evenly with icing sugar
Combine juice and water in jug and gently pour over pudding mixture
Cook in a moderate oven (180ºC) for approximately 35 mins or until browned and cooked.
Stand for 5 minutes and then dust pudding with icing sugar, serve with cream.
Lemon & Strawberry self-saucing pudding
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely delicate flavours. A big hit with the family. We drizzled cream over ours. Yummo
I made this tonight and it was quick and tasted fantastic, I had to up the cooking time by 10mins but I think that's just my oven not doing what it should. I will be making this again that's for sure!
This was so quick and easy, but more importantly, yummy! I didn't use the strawberries, and had the batter sitting ready for when my roast came out of the oven. Just poured over the lemon juice/boiling water before popping it in the oven and it was ready when we finished dinner... and everyone loved it!
Nice recipe. I didn't have strawberries so skipped that. I cooked them in small serve size ramekins and reduced cook time
I've made this twice and it has worked perfectly each time. It looks pretty in a 'glass' (ovenproof) dish as the strawberries give it a pretty sunrise look. I will have to remember to take a photo next time!
Easy to make and loved by whole family. No too saucy and cake cooked through and was light and fluffy. Had to make double the batter to fit an 8 cup flat lasagne dish.
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