We've baked this pudding, but it could easily be steamed
250 gmbutter, softened, plus extra for greasingJuice(about 160ml) and rind of 2 juicy lemons 60 gmbrown sugar250 gmcaster sugar5eggs, at room temperature250 gm (1 1/3 cups)self-raising flour125 ml (½ cup)milkFinelygrated rind of ¾ orangeTo serve:pouring cream, yoghurt or ice-cream
Preheat oven to 170C, and generously grease a 2-litre pudding mould with butter. Mix lemon juice and brown sugar in a bowl, then pour into pudding mould and set aside.
Beat butter and caster sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sieve flour in, add a pinch of salt and fold to combine. Add milk and lemon and orange rind, mix gently, then spoon into pudding mould and smooth top. Cover with a buttered round of baking paper, then a double layer of foil and tie tightly with kitchen string. Place pudding mould in a deep oven tray or a wide ovenproof saucepan, fill pan with enough hot water to come halfway up the side of the mould and bake for 2 hours. Serve hot with pouring cream, yoghurt or ice-cream.