• 6servings
  • 120minutes
  • 500calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D

Ingredients Jump to Instructions ↓

  1. 175g (6oz) butter, at room temperature

  2. 175g (6oz) golden caster sugar

  3. 3 med eggs, lightly beaten

  4. 175g (6oz) self-raising flour, sieved

  5. Finely grated zest and juice of 1 lemon

  6. 4 tbs set honey

Instructions Jump to Ingredients ↑

  1. Put the butter and sugar into a bowl and cream together with an electric mixer, if you have one, until softened and smooth.

  2. Gradually whisk in the eggs, then fold in the flour and add the lemon zest and juice.

  3. Spoon the honey into the pudding basin and then add the pudding mixture.

  4. Cover with a piece of Bakewell paper and then foil, both with a pleat in them to allow for the pudding to rise. Secure with string. Steam for 1½ hrs, topping up the water in the pan, as needed.

  5. Leave for 5-10 mins. Remove the foil and paper, put a plate on the top and turn the bowl upside down to serve the pudding. Decorate with a few slices of lemon and spoon on more honey, if you like.


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