A wonderful pudding - best served with tons of double or clotted cream
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Making sugared lemon zest
Peel 2 lemons with a vegetable peeler, into a pan. Blanch the zest twice: cover with water, bring to boil, drain and repeat. Meanwhile, juice the lemons and make a syrup by heating the juice and 100g/4oz light muscovado sugar in a small pan until the sugar has dissolved. Simmer the blanched zest for 10 minutes with the syrup, then lift out with a slotted spoon, drain and dry on paper towel.