fat for greasing
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
grated rind of 1/2 lemon
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
grated rind of 1/2 lemon
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
method
1. Grease a 1 litre (1 3/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Add the lemon rind.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. 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. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/4 - l 1/2 hours.
8. Leave for 3 - 5 minutes at room temperature to firm up, then turn out on to a serving plate.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Cream the butter or margarine with the sugar in a mixing bowl until light and fluffy.
4. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Add the lemon rind.
5. Sift the flour and baking powder together and fold lightly into the creamed mixture. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. 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. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/4 - l 1/2 hours.
8. Leave for 3 - 5 minutes at room temperature to firm up, then turn out on to a serving plate.
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