Lemon and Honey Batter Pudding


  • 2 large lemons, with good skins
  • 3 tablespoons clear honey
  • 50 g (2 oz) unsalted butter
  • 200 g (7 oz) plain flour
  • 3 free-range eggs
  • 450 mls (¾ pint) milk


Pare a thin layer of zest from one of the lemons, taking care not to remove any pith. Cut the zest into long strips, and cook these in a little water for 5 minutes. Drain off the water, and add the honey to the pan. Cook the zest in the honey until it begins to turn transparent, as if you were making marmalade.

Make a batter with the flour, eggs and milk, and stir the flavoured honey and lemon zest into it. Grate the zest of the second lemon into the batter and add the squeezed juice of one lemon. Stir thoroughly. Pour the batter into a hot and well-buttered dish, dot with the remaining butter and bake in the middle of a preheated oven, 200°C/400°F/gas mark 6 for 40 to 50 minutes or so, until well risen and golden brown.

Remove from the oven, cut into wedges and serve warm, rather than hot or cold. Any of the wide range of creams and plain yoghurts go well with this. As its name suggests, this is not a light sponge in texture, but a heavier-based pudding.