Lemon & Lavender Self-Saucing Pudding

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.