Saturday, 27 February 2010

Whole lemon pudding

1 lb plain flour
8 oz shredded suet
1/2 - 1 tsp salt
1 egg mixed with milk (or plain cold water)
1 lemon
4 oz Demerara sugar
pinch of grated nutmeg
pinch of ground allspice
1/2 tbsp of cold butter, cut into bits (not obvious how you measure this in tablespoons mind you).


  1. Grease a large pudding basin before you get your hands in the flour.
  2. Put a large saucepan of water on to heat.
  3. Tip the flour gently into a mixing bowl and add the suet. Grate a bit of the lemon rind into this, and add 3 teaspoons of the sugar. Mix these ingredients with a knife and then add the liquid (egg and milk, or water). Add enough liquid to mix to a soft dough with the knife and/or your hands.
  4. Put the blob of dough into the pudding basin and dig a hole in the middle of it. Continue to dig it out and pull it up the sides of the basin until you have a big cavity in the middle of the dough.
  5. Into the hole, place the lemon (cut in quarters), the rest of the sugar, the spices and the butter.
  6. Close up the hole by dragging the sides together and make sure it all seals across the top with no cracks or holes.
  7. Put a lid on the basin or tie it up with greaseproof paper and string.
  8. Put the basin in the pan of water (water should come two thirds up the basin) and boil over a low heat for 2 to 2 1/2 hours.
  9. Lift the pudding basin out of the pan, remove the lid and turn the pudding out onto a serving plate (use a dish with sides, e.g. a flan dish because the juice will flow out when you cut it).
  10. Serve with custard, lemon sauce, golden syrup or cream.
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