How to make Lemon Pudding
Suet puddings are described in ‘The Best of James Herriot‘ as Cheap, sustaining and infinitely varied. This one is also delicious! It probably isn’t going to make its way into the Weight Watchers top 10 but is ideal for working Dales folk that wanted to refuel ready for the rest of the days work on the farm. I decided to make a lemon sauce to go with it which really made it a knockout pudding.
Lemon Pudding
Servings
6
servingsPrep time
20
minutesCooking time
2
hoursCalories
???
kcalIngredients
Rind of 1 Lemon
1 Lemon juice
2 oz Flour
2 oz fine breadcrumbs
4 oz shredded suet (ATORA)
2 oz Sugar
1 egg (beaten)
Syrup – 2 Tbsp
Milk – 5 tbsp
Directions
- Grate the Lemon rind into the flour and mix in the breadcrumbs suet and sugar in a bowl
- Work in 1 beaten egg, the syrup, lemon juice and 5 tbsp of milk and mix thoroughly.
- Turn the mixture into a small buttered basin and cover with tinfoil. Pleat the tinfoil to give it a bit of stiffness and prevent it splitting
- Place in a pan of water and boil for 2 hours – or more if needed.
- Turn out onto a plate and serve with either custard or cream or a lemon sauce.
Notes
- 2 Hours seems a long time but just leave it simmering away – I needed to top up the water a couple times.
