Let’s start by whipping up the cake batter! in a bowl, add the Lemon juice, Lemon zest, Caster Sugar, melted Butter, Egg, and Milk. Whisk it all together until it’s smooth and looking like a lemony dream.

Now, add your Self-Raising Flour to the mix and stir until everything is well combined and you’ve got a lovely, thick batter.

Spray your slow cooker with a bit of Olive Oil to stop the cake from sticking—it’ll make serving so much easier later

Pour your cake batter into the slow cooker and spread it out evenly over the bottom - this is where the magic begins!

Next, mix the Lemon juice, Sugar, boiling water, and Corn Flour -  here comes the fun part—gently pour this lemony liquid over the back of a soup spoon or your spatula onto the cake batter, it’ll sink down and create a delicious sauce as it cooks.

Place a tea towel over the top of your slow cooker (this helps catch condensation and keeps the cake fluffy), then pop on the lid. Cook on high for 2 hours or until the cake is set and the top is golden.

To make the Ice-cream, put the thickened Cream into the mix master, whip the cream with the Vanilla and zest of the Lemons, after that has come together, add in the Condensed Milk, and whiz together again.

Once the pudding is ready, serve it up warm, making sure to scoop up some of that amazing Lemon sauce from the bottom. Enjoy the perfect balance of sweet and tart in every bite with a side of the 3 ingredient no-churn Lemon Ice-cream.