Ingredients
- 100 grams suet (they even now sell a vegetarian suet if that is your thing food for thought])
- 80 grams brown sugar
- Salt, pinch
- 20 grams cornflour
- 100 grams breadcrumbs (fresh white)
- 75 grams raisins (plus a handful for the bottom of the dish)
- 3 large eggs (whole eggs, beaten)
- 85 grams lemon marmalade
- 2 lemons, whole (zest of)
- FOR LEMON & WINE SAUCE
- 150 mL water
- 75 grams granulated sugar
- 1 lemon, whole (zest and juice of)
- 30 grams butter
- 2 tablespoons cornflour
- 140 mL white wine
How to Make
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TO MAKE THE SAUCE
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Step 1: Bring the water, sugar and lemon zest to the boil in a saucepan. Turn the heat down to a simmer and cook for 10-15 minutes.
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Step 2: When reduced down by a third, stir in the butter.
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Step 3: Mix together the cornflour and the lemon juice to form a paste. Add the wine to the saucepan, then the lemon and cornflour paste.
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Step 4: Bring the sauce back to a simmer and cook until thickened and smooth. Put aside. You can reheat this later.
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TO MAKE THE PUDDING
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Step 5: Mix all the dry ingredients in a large bowl, apart from the handful of raisins. Pour in the beaten eggs and marmalade and mix together.
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Step 6: Grease a 1-litre pudding basin and sprinkle in the handful of raisins on the bottom.
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Step 7: Pour the cake mixture on top. Cover with baking parchment and tin foil and tie up to seal the pudding.
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Step 8: Boil or steam in a pan for 1 ½–2 hours, checking the water level from time to time and topping up if needed.
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Step 9: Remove and serve with the lemon sauce.
We hope you enjoy this recipe!
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