Self-Saucing Citrus Pudding

Directions

1. 1
   Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
2. 2
   Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
3. 3
   Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
4. 4
   Spread the batter into the pudding basin.
5. 5
   Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
6. 6
   Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
7. 7
   Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
8. 8
   Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
9. 9
   NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.