Lemon lime polenta self-saucing pudding

Lemon lime polenta self-saucing pudding

  • 1 hr cooking
  • Serves 6
  • Print
AWW July 2009


Lemon lime polenta self-saucing pudding
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup (40g) polenta
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 2 teaspoon finely grated lime rind
  • 1/2 cup (125ml) milk
  • 1 egg
  • 60 gram butter, melted, cooled
  • cream or vanilla ice-cream, to serve
  • 2 tablespoon cornflour
  • 3/4 cup (165g) caster sugar
  • 1 1/4 cup (310ml) boiling water
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon lime juice


Lemon lime polenta self-saucing pudding
  • 1
    Preheat the oven to 180°C/160°C fan-forced. Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil.
  • 2
    Sift the flour into a medium bowl. Stir in the polenta, sugar and rinds. Whisk the milk, egg and butter in a jug. Add to the dry ingredients. Whisk to form a smooth batter. Pour into prepared dish and smooth surface with the back of a spoon.
  • 3
    SAUCE: Sift the cornflour into a bowl; stir in the sugar. Sprinkle evenly over the surface of the batter. Combine the boiling water and juices in a jug; pour evenly over the cornflour and sugar mixture in the dish.
  • 4
    Bake for 1 hour or until the cake topping is firm. Serve with cream or ice-cream.

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