Ingredients
- 160 g unsalted butter, softened
- 1 cup (250 g) caster sugar
- 2 teaspoons finely grated lemon rind
- 2 eggs
- 2 cups (250 g) self-raising flour
- 1/4 cup (60 ml) milk
- 1/2 cup (125 ml) lemon juice
Lemon syrup
- 2 cups (500 ml) lemon juice
- 1 cup (250 g) caster sugar
- 4 lemons, zestedÂ
Method
1. Grease the base and side of a 2 litre pudding basin with melted butter. Place a round of baking paper in the bottom of the basin.
2. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
3. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add the lemon rind and beat until thoroughly combined. Add the eggs one at a time, beating well after each addition. Transfer to a large bowl and, using a large metal spoon, fold in the sifted flour alternately with the combined milk and lemon juice. Spoon into the pudding basin.
4. Lay a sheet of foil on the work surface and cover with a sheet of baking paper. Make a large pleat in the middle. Grease the paper with melted butter. Place, paper-side-down, over the top of the basin and tie string securely around the rim of the basin and over the top to make a handle. The string handle is used to lift the pudding in and out of the pan.
5. Gently lower the basin into the simmering water and cover with a tight-fitting lid. Cook for 2 hours. Check the level of water, topping up with boiling water as necessary. The pudding is cooked when a skewer inserted in the centre comes out clean. Leave the pudding for 5 minutes, then pierce the base with a skewer. Turn out onto a plate and pierce all over the top and side of the pudding.
6. To make the lemon syrup, place the lemon juice, sugar and lemon zest in a small pan and stir over low heat until the sugar has dissolved. Increase the heat, bring to the boil and boil for 3 minutes. Pour half of the warm syrup over the pudding, covering the top and side. Serve accompanied by the remaining syrup and whipped cream.
