These are more than just simple steamed puddings. The rich moistness and flavour of the lemon and suet dough bites into your taste buds. The puddings eat very well when just calmed with a spoonful of cream. If you’re a real lemon-lover, then serve with a rich lemon custard (Lemon Anglaise Sauce), or simply with a trickle of golden syrup.
Butter and lightly flour six
Steam on a trivet in a large pan of boiling water (keeping a check on the water level) covered with a lid for 40–45 minutes. The puddings can now be turned out and served.
© 1997 Gary Rhodes. All rights reserved.