225 g (8 oz) self-raising flour
salt
100 g (4 oz) shredded suet
100 g (4 oz) fresh white breadcrumbs
50 g (2 oz) soft brown sugar
350 g (12 oz) clear honey
1 large, ripe, thin-skinned lemon
butter, for greasing
pouring cream or custard, for serving
salt
100 g (4 oz) shredded suet
100 g (4 oz) fresh white breadcrumbs
50 g (2 oz) soft brown sugar
350 g (12 oz) clear honey
1 large, ripe, thin-skinned lemon
butter, for greasing
pouring cream or custard, for serving
method
1. Sift the flour with a pinch of salt into a large bowl. Add the suet and sufficient cold water to give a soft dough. Knead lightly.
2. Grease a 1.1 litre (2 pint) pudding basin. On a lightly floured surface, roll out the dough. Use two-thirds to line the basin.
3. Mix the crumbs and sugar together and spoon into the basin with the honey, placing the whole lemon in the centre.
4. Cover with the remaining pastry, sealing the edges well. Cover with buttered greaseproof paper and foil, which has been pleated to allow the pudding to rise. Secure with string. Put into a steamer over boiling water, cover and steam for 4 hours or until the lemon is quite soft. Test through the suet crust with a fine skewer. Turn out and serve at once.
5. Serve with pouring cream or custard.
2. Grease a 1.1 litre (2 pint) pudding basin. On a lightly floured surface, roll out the dough. Use two-thirds to line the basin.
3. Mix the crumbs and sugar together and spoon into the basin with the honey, placing the whole lemon in the centre.
4. Cover with the remaining pastry, sealing the edges well. Cover with buttered greaseproof paper and foil, which has been pleated to allow the pudding to rise. Secure with string. Put into a steamer over boiling water, cover and steam for 4 hours or until the lemon is quite soft. Test through the suet crust with a fine skewer. Turn out and serve at once.
5. Serve with pouring cream or custard.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
