Ingredients
125g butter
150ml brown sugar
2 large eggs
210ml self-raising flour
1ml salt
20ml lemon juice
25ml milk
50g pecan nuts, chopped
Sauce
50ml corn flour
2ooml brown sugar
5ml caramel or vanilla essence
10ml lemon juice
500ml boiling water
Method
- Cream the butter and the sugar until light.
- Add the eggs one at a time and beat well.
- Fold in the remaining ingredients.
- Spoon the mixture into a greased 1,5l baking dish.
Sauce
- Mix the corn flour, sugar, essence and lemon juice together in a large jug.
- Pour in the boiling water gradually, stirring continuously.
- Pour the sauce over the pudding mixture and bake at 180°C for 40 minutes or until cooked through.
Serve with whipped cream, ice cream or custard.
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