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Preheat your oven to 180°C and grease a deep casserole dish that can hold 4 to 6 cups.
For the batter base, sift the self raising flour with a pinch of salt, then mix in the caster sugar and grated lemon rind until well combined.
Stir in the melted butter, vanilla extract, and milk, mixing until the flour is fully incorporated.
Pour the batter into the prepared casserole dish.
To make the sauce, sprinkle the remaining sugar and grated lemon rind over the batter.
In a separate bowl, combine the boiling water and lemon juice, then carefully spoon some of this mixture over the batter and sugar topping until it is fully covered. Pour the rest of the mixture over the back of a spoon to avoid disturbing the batter.
Bake in the preheated oven for 30 to 40 minutes.
Allow the pudding to stand for 5 to 10 minutes before serving to let the sauce thicken; this step is crucial to avoid a runny consistency.
Serve warm with cream or ice cream.