This is so easy! A strawberry and lemon pudding, a lovely hot “saucy” pudding for a cold night. It’s another version of my Peach Pudding I posted last year.
And you can make the pudding with lots of different fruit – apples and pears, with blueberries or raspberries.
Just a note – you don’t need to use lemon juice. Any fruit juice will do for the liquid.
Here’s the recipe:
100g self raising flour
50g butter cut into small pieces
100g caster sugar
200-250ml* lemon juice, 3-4 lemon slices
* The lemon juice quantity doesn’t have to be too accurate – more juice and the pudding might take a bit longer to cook.
Preheat the oven to 180 degrees C. Cut the strawberries in halves. Lay them into a cast iron pan or baking dish.
Tip the self raising flour, butter pieces and caster sugar into a bowl and rub together into a breadcrumb consistency, a bit like making pastry.
Add the lemon juice and roughly mix together.
The mixture should look curdled, but that’s fine as you’re not looking for a cake mixture consistency. Pour the mixture over the strawberries.
If using, place a few thin lemon slices on top. Put into the oven and bake for 30 minutes or until the pudding is brown on top.
Serve with thick cream or ice cream.