This classic Australian dessert is exactly what it says: it’s lemon and it’s delicious. It’s also magic, going into its baking dish as a single pudding mix but emerging from the oven in two distinctly different parts. The top of the pudding is golden, airy sponge—but plunge in a spoon, and you’ll find a layer of gorgeously tart, citrus-spiked sauce lurking beneath.
What the name doesn’t tell you is that it’s easy, and never more so than with the Thermomix; the ingredients are simple and few, making it an excellent standby when the cupboard and the fruit bowl are almost bare. If what you happen to have in that fruit bowl is limes you may use those instead, so long as you have three or four nicely juicy ones, or go for a combination.
It’s also arguably one of the most versatile puds around—comforting but light, as good in warm weather as when it’s cool.
As with any sponge pudding, this is fluffiest when freshly made but it will tolerate being made earlier in the day and refrigerated. It can be reheated in a microwave but on a warm day, you don’t even need to do that—just take it out of the fridge and let it come to room temperature before serving. That makes it a good bake-and-take option when a friend asks “could you bring dessert?”