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Honey Lemon Surprise Pudding

ingredients

serves 6
225 g (8 oz) self-raising flour
salt
100 g (4 oz) shredded suet
100 g (4 oz) fresh white breadcrumbs
50 g (2 oz) soft brown sugar
350 g (12 oz) clear honey
1 large, ripe, thin-skinned lemon
butter, for greasing
pouring cream or custard, for serving

method

1. Sift the flour with a pinch of salt into a large bowl. Add the suet and sufficient cold water to give a soft dough. Knead lightly.

2. Grease a 1.1 litre (2 pint) pudding basin. On a lightly floured surface, roll out the dough. Use two-thirds to line the basin.

3. Mix the crumbs and sugar together and spoon into the basin with the honey, placing the whole lemon in the centre.

4. Cover with the remaining pastry, sealing the edges well. Cover with buttered greaseproof paper and foil, which has been pleated to allow the pudding to rise. Secure with string. Put into a steamer over boiling water, cover and steam for 4 hours or until the lemon is quite soft. Test through the suet crust with a fine skewer. Turn out and serve at once.

5. Serve with pouring cream or custard.

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