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Tangy Lemon Pudding

ingredients

serves 6
fat for greasing
1/3 cup (50 g) 2 oz plain flour (All purpose)
pinch of salt
1 level tsp (5 ml) baking powder
175 g (6 oz) stale white breadcrumbs
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
4 oz (100 g) shredded suet
grated rind and juice of 2 lemons
2 eggs, beaten
150 - 175 ml (5 - 6 fl oz) milk

method

1. Grease a 750 ml (1 1/4 pint) pudding basin.

2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.

3. Sift the flour, salt and baking powder into a mixing bowl.

4. Stir in the breadcrumbs, sugar, suet and lemon rind. Mix lightly.

5. In a second bowl, beat the eggs with the lemon juice and about 150 ml (1/4 pint) of the milk.

6. Stir into the dry ingredients, adding more milk if necessary to give a soft dropping consistency.

7. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.

8. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.

9. The water should come halfway up the sides of the basin. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/2 - 2 hours.

10. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.

11. Serve with Rich Lemon Sauce.

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