Lemon self-saucing pudding

• Serves 4-6

Ingredients

• 1 cup self-raising flour
• ¾ cup caster sugar
• 1 egg
• 40 g butter, melted
• ½ cup skim milk
• grated rind and juice of 2 lemons
• 1 tbs cornflour
• 1 tbs custard powder
• icing sugar, to serve
• PETERS Light & Creamy Ice-cream or NESTLÉ All Natural 99% Fat Free Vanilla Yoghurt, to serve (optional)

Method

1. Preheat oven to 180°C (350°F).
2. Combine flour and ¼ cup of the caster sugar in a bowl.
3. Add egg, butter, milk and lemon rind and beat to combine.
4. Pour into a 6-cup capacity ovenproof dish.
5. Combine cornflour, custard powder and the remaining ½ cup of caster sugar and sprinkle over top of pudding.
6. Combine lemon juice with 1½ cups boiling water an pour over pudding.
7. Bake pudding for 30-40 minutes or until puffed and golden.
8. Dust with sifted icing sugar and serve with ice-cream or yoghurt, if desired.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Tips: Serve immediately — if you allow the pudding to stand, the sauce will be absorbed back in to the cake. You can substitute the lemon with orange or lime, or try a combination of all three citrus fruits

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018Tips: Serve immediately — if you allow the pudding to stand, the sauce will be absorbed back in to the cake. You can substitute the lemon with orange or lime, or try a combination of all three citrus fruits, Treats, survival-around-the-worldTreats