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Self-Saucing Lemon Bake

Serves 4


  • 1/2 quantity steamed pudding mixture (see recipe)
  • 3/4 cup water
  • 1 tablespoon cornflour
  • 1/2 cup sugar
  • 2 teaspoons Australian butter
  • 1/3 cup lemon juice
  • rind of 2 medium-sized lemons
Download Recipe (PDF)


  1. Make up steamed pudding recipe as directed. Spoon into a 4 cup pyrex pudding basin or 4, 1/2 cup individual aluminium moulds. In a heavy-based saucepan blend water into cornflour and sugar. Stir constantly until boiling. Boil for 1 minute. Remove from heat. Stir in butter, lemon juice and rind. Pour boiling sauce over the pudding mixture. Cover with buttered paper or aluminium foil. Secure with string. Cook in a covered steamer or pan filled with 5-8cm simmering water at all times for 2 hours. Serve with fresh cream.


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