- 6 juicy lemons, 3 of them zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- double cream, to serve
For the puddle
- 85g unsalted butter, cubed
- 85g golden caster sugar, plus 50g, weighed separately
For the topping
- 140g self-raising flour
- 85g shredded suet
- 50g golden caster sugar, plus 1 tsp to sprinkle (optional)
- 2 large eggs
- ½ tsp vanilla paste or extract
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you’ll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.