Name: Lemon lime polenta self-saucing pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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; Sauce; 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

Ingredients

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

Sauce

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

Method

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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