I have a confession to make.
Sometimes when it's cold and I am home alone, I bake myself a pudding.
I think I deserve it.
I love that I don't have to share or visit the shops to buy a sneaky daytime treat.
Pudding and I just snuggle up together on the sofa with a good book and get to know one another some more.
Hot, oozy pudding is all I need to set myself on a course for happiness.
It's probably all anyone needs.
I have shared my favourite self-saucing chocolate pudding here on the blog before. I have other puddings up my sleeve too, (probably on my sleeve more like it) and some of my lesser baked favourites are just waiting to be introduced to you.
Meet Lemon Currant Pudding...
Rich and golden with a light, sweet texture not unlike a rice pudding but without the rice. Hot Lemon Currant Pudding will keep your hunger well away. The currants add a delicate sweetness to the lemony tang. It's pretty perfect and very simple to prepare.
Preheat your oven to 180 degrees C.
Using a mixer or add to a bowl:
30 grams of margarine.
3/4 cup of caster sugar and beat until pale.
Add to this mix 2 tablespoons of self-raising flour,
Grated rind of one lemon and the juice of two lemons.
Add 1 and 1/4 cups of milk and two eggs to the mix and continue to stir until all are well blended.
Grease a pudding dish (a round baking dish is great) and line the base with 1/2 a cup of currants.
Pour the pudding mix over the top of the currants. The mix is quite runny.
Stand the pudding bowl in an ovenproof dish filled with boiling water and bake in the oven for around 40 minutes.
The pudding is ready when the top is golden.
This pudding has a crusty top with a soft lemon custard centre and an almost coconut texture. So delicious. This is just as delicious cold and makes a great Summer dessert too. Serve chilled with ice cream during the warmer months.
This recipe can be adapted easily too. Try sultanas or oranges and make do with whatever you have at hand.
Do you bake yourself sneaky treats when no-one's around to share?
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