Lemon Pudding

Heat the oven to 375F (190C) or Gas 4.

Grease a baking dish or a pie dish generously.

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.

Then fold the remaining flour into the mixture and add the milk.

Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.

For the sauce,

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.

Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.

During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.