By Malcolm Gluck and Mark Hix
I LOVE THIS PUDDING BECAUSE IT’S MESSY BUT FULL OF FLAVOUR. You can’t believe it is going to work, with a whole fruit in the middle of the pudding. But the lemon serves two purposes: it holds up the pudding at the same time as the flavour filters into the buttery sauce and into the pastry as it cooks. When you turn it out, the dish becomes a pond of delicious sweet lemony syrup. You will need a 1 litre (1½ pint) pudding basin, string and foil.