This lemon poppy pudding is quick to mix together and full of zesty flavours.
- 1 hr
- 100g soft butter
- 375ml castor sugar
- 430ml milk
- 3 eggs
- 125ml lemon juice
- 180ml self-raising flour
- pinch salt
- zest of 1 lemon
- 30ml poppy seeds
- icing sugar, to dust
- double thick or whipped cream, to serve
- Preheat oven to 180°C. Grease a 26cm dish. Beat together the butter, sugar, milk, eggs and lemon juice. Fold in the flour, salt, zest and poppy seeds until just combined.
- Pour into prepared dish and bake for about 50 minutes or until golden. Dust with icing sugar and serve with cream.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: June, 2018