Self-Saucing Pudding

While living in Salt Lake Ernie worked for an Australian mining company and we became friends with some very cool Aussies, Rob and Fiona A. We enjoyed getting to know them and of course listening to their cool accent. We were over at their house one evening and this is what they served for dessert. We had the lemon variety, but I will also put the chocolate recipe as well. It reminded me of a souffle. Very easy and perfect for a dinner party according to Aussie chef Donna Hay "The Instant Cook."

3 oz soft butter

1 1/2 cups Castor sugar or superfine sugar (**see note below)

1 1/2 cups milk

3 eggs

1/2 c lemon juice

1/2 c all-purpose flour

1 tsp baking powder

Preheat oven to 355 degrees. Place the butter, sugar, milk, eggs, lemon juice, flour and baking powder in a food processor and process until smooth. Pour the mixture into 6-8 oz greased ovenproof ramekins and bake for 20-25 minutes or until golden. Serve warm with vanilla ice cream.

**If you don’t have any Castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).

Chocolate Self-Saucing Pudding

1 c self rising flour

3/4 c castor sugar

1/4 c cocoa

1/2 c milk

1 oz butter, melted

3/4 c brown sugar

1/4 c cocoa, extra

1 1/4 cups hot water

Sift flour, sugar and cocoa into medium bowl. Make a well in the centre with a wooden spoon to gradually stir combined milk and butter, beat til smooth. Pour into 4 ovenproof ramekins.

Combine brown sugar and sifted extra cocoa in a jug, gradually stir in water, stir until smooth. Gently pour the mixture evenly over the top of each pudding, place dishes onto an oven tray to make them easy to handle until pudding have risen to the top of dishes and are firm to touch. Dust with powdered sugar before serving.