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Lemon and brown sugar pudding

We've baked this pudding, but it could easily be steamed instead.

You'll need

  • 250 gm
  • butter, softened, plus extra for greasing
  • Juice
  • (about 160ml) and rind of 2 juicy lemons
  • 60 gm
  • brown sugar
  • 250 gm
  • caster sugar
  • 5
  • eggs, at room temperature
  • 250 gm (1 1/3 cups)
  • self-raising flour
  • 125 ml (½ cup)
  • milk
  • Finely
  • grated rind of ¾ orange
  • To serve:
  • pouring cream, yoghurt or ice-cream

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 8 - 10 people
  • 20 min preparation
  • 2 hrs cooking
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At A Glance

  • Serves 8 - 10 people
  • 20 min preparation
  • 2 hrs cooking

Drink Suggestion

Late-harvest chenin blanc

Featured in

Jul 2013

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