1 c self raising flour
1/2 c caster sugar
2 T lemon zest
45 g butter
1/2 c milk
1 tsp vanilla extract
2 T extra sugar
1/4 lemon juice
1/2 c boiling water

Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min until golden. Dust with icing sugar.
Must serve with cream or ice cream, of course.
Mmm, it was spongey, tangy and saucy.

Recipe from NZ Weekend Herald Canvas magazine.