Whole Lemon Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • 8oz shredded suet
  • ½-1 teaspoon salt
  • 1 egg, mixed with milk (or plain Cold Water)
  • 1 lemon
  • 3-4oz Demerara sugar
  • pinch each grated nutmeg and ground allspice
  • ½ tablespoon firm, chilled butter


    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; then place in it the lemon cut in quarters, the sugar and spice and the butter cut in flakes. Close up the hole, make sure that the dough seals it over completely without cracks. Have ready a large saucepan two-thirds full of boiling water. Cover and seal the basin, and boil for 2-2½ hours. Serve with a lemon-flavoured custard, or a sauce of hot golden syrup flavoured with lemon juice.