1 1/3 cup (5 1/2 oz) 150 g self raising (self rising) flour
pinch of salt
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
2 eggs, beaten
milk to mix
grated rind of 1/2 lemon
30 ml (2 level tbsp) cocoa
pinch of salt
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
2 eggs, beaten
milk to mix
grated rind of 1/2 lemon
30 ml (2 level tbsp) cocoa
method
1. Half-till a steamer or large saucepan with water and put it on to boil.
2. Grease a 900 ml (1 1/2 pint) pudding basin. Sift the flour and salt. Cream the fat and sugar until pale and fluffy, then add the egg a little at a time, beating well after each addition.
3. Fold in half the flour with a metal spoon, then fold in the rest of the flour and enough milk to give a soft dropping consistency.
4. Divide the mixture in two and add the lemon rind to one half; blend the cocoa with a little water to give a thick paste and add it to the other half.
5. Put the two mixtures in alternate spoonfuls into the greased basin, giving the marbled effect.
6. Cover with greased greaseproof paper or foil and steam for 1 1/2 - 2 hours.
7. Serve with hot chocolate sauce or custard
2. Grease a 900 ml (1 1/2 pint) pudding basin. Sift the flour and salt. Cream the fat and sugar until pale and fluffy, then add the egg a little at a time, beating well after each addition.
3. Fold in half the flour with a metal spoon, then fold in the rest of the flour and enough milk to give a soft dropping consistency.
4. Divide the mixture in two and add the lemon rind to one half; blend the cocoa with a little water to give a thick paste and add it to the other half.
5. Put the two mixtures in alternate spoonfuls into the greased basin, giving the marbled effect.
6. Cover with greased greaseproof paper or foil and steam for 1 1/2 - 2 hours.
7. Serve with hot chocolate sauce or custard
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