Brew 1 tablespoon Lavender Lullaby tea leaves in 1 cup of boiling water for at least 15 minutes. (Tip: brew longer for a stronger floral taste and vibrant colour.)

Meanwhile, mix dry ingredients in a medium-sized bowl:

• 1 cup SR flour
• 1/2 cup sugar
• Pinch of salt

Add, then whisk to combine:

• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla essence
• Rind of 1 lemon

Pour this batter into 1.5 L ovenproof dish (no need to grease).

Stir together 1 tablespoon cornflour and 1/4 cup sugar, then sprinkle evenly over batter.

Combine juice of 1 lemon with brewed tea, then carefully pour the tea mixture over the batter.

Bake in moderate oven for 45 minutes, or until top is golden-brown and spongy. Let stand for 5 minutes before serving, to allow sauce to thicken.

Serve hot, accompanied with ice-cream.