A easy baked model of this basic childhood pudding, with a zesty treacle sauce forming an irresistible puddle on the backside
- Prep:10 minutes – 15 minutes
- Cook dinner:40 minutes
- 250g plus juice ½ lemon
- 5 tbsp softened
- 200ggolden caster sugar
- 3medium eggs
- 200gself-raising flour
- 5 tbspmilk
- STEP 1
Warmth oven to 180C/160C fan/fuel 4. Combine the syrup, lemon zest, juice and breadcrumbs and unfold over the bottom of a 1.5 litre baking dish.
- STEP 2
Beat the butter and sugar till pale and fluffy, then beat within the eggs, one after the other. Stir within the flour and milk and dollop over the syrup. Bake for 35-40 minutes till golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with a number of custard, cream or ice cream and further dribbles of syrup.
