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Lemon Pudding With Lemon Sauce

225 grams self raising flour (4 oz)
1/2 tsp baking powder
225 grams caster sugar (4 oz)
225 grams unsalted butter (melted) (4 oz)
125 milliliters milk and water mixed (4fl oz)
Zest of 1 lemon
3 drops lemon oil (3 to 4)
1 pinch salt

3 tablespoons caster sugar
Zest and juice of 1 lemon
1 tablespoon Cointreau
90 grams unsalted butter (3 oz)
Juice of 1/2 lemon
1 large egg

Grease 5 individual pudding tins and then dredge the sides with a
mixture of flour and caster sugar. Pre heat the oven to 180C/350F/gas
mark 4. Melt the butter and allow to cool. Measure the milk and
water. Sieve into a mixing bowl the flour, baking powder, salt
and sugar. Make a well in the centre and drop in the egg. Add
the butter, milk and water. Blend together using a small whisk or
mixing spoon until the mixture forms a smooth batter. Pour into
the prepared tins and bake in the pre heated oven for about 30 to
35 minutes, until well risen and golden. The puddings should feel
as firm in the middle as they do at the sides. Turn the tins upside
down on a wire cooling tray and leave for 5 minutes. Ease down
the sides with a small knife and them shake out of the rims. Serve
with the sauce poured over and around. A little custard on the
side is good. Making the sauce: Dissolve the sugar in the lemon
and then bring to the boil. Cook at a fast bubble for 1 or 2
minutes. Add the Cointreau. Beat the butter a little at a time
until the sauce is thickened and glossy.

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