Advertisement
Whole Lemon Pudding
- Difficulty
Medium
By Mary Norwak
Published 1991
Ingredients
1 lb 8 oz ½-1 teaspoon
Method
Sift the flour into a basin, add the suet, salt, a little grated lemon rind and 2-3 teaspoons of the sugar. Make a well in the centre of the mixture, trickle in the egg and milk or water, and work with the hand into a soft dough. Place the dough in a big, greased pudding basin, and make a hole in the centre with your fist. Work the dough up the sides, so that there is plenty of room in the hole
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe