Step 1

Preheat your oven to 180C / 350F / 160C fan. Grease 6-8 cup capacity casserole or pie dish with butter.

Step 2

Get some water boiling in the kettle.

Step 3

Zest the lemons, then juice them and set aside.

Step 4

In a bowl, whisk together the flour, baking powder and salt. Set aside.

Step 5

In a separate bowl using an electric beater or by hand, beat together the melted butter and sugar until well combined.

Step 6

Add the egg and beat well, scraping down the sides of the bowl as necessary until it’s a pastel yellow colour.

Step 7

Using a spatula now, stir through the tablespoon of lemon juice and zest.

Step 8

Gently stir in one third of the flour mixture, until just combined.

Step 9

Add half of the milk, Mix gently again. Continue – flour, milk, flour – stirring each time until only just combined. Don’t overmix or the cake may turn out dense.

Step 10

Pour the batter into your prepared pie dish

Step 11

In a small jug mix the ⅓ cup of lemon juice and cornflour until fully combined. Add the boiling water and stir. Set aside.

Step 12

Sprinkle the ⅓ cup of sugar in an even layer over the top of the cake batter.

Step 13

With an upturned dessert or soup spoon in one hand, slowly dribble the boiling water & lemon juice over it, moving it around so the water is dribbled evenly over the whole cake (see notes)

Step 14

Bake the pudding for 32-35 minutes. The top should look dry, cracked and starting to turn golden and a toothpick inserted (just into the cake portion) should come out with just a sticky crumb or two attached.

Step 15

Let the pudding sit for 10 minutes before serving. Dust with icing (powdered) sugar and serve with warm custard, cream, dollop cream or ice cream.