LEMON SPICE PUDDING

Press, Volume CXIV, Issue 33626, 30 August 1974, Page 5

LEMON SPICE PUDDING

(By

CELIA TIMMS)

The recent return to, wintry weather means) steamed puddings will be all - the more welcome to top off a hot meal. This one is. flavoured with spices and has j a “built-in” lemon sauce. In-: gradients given here make enough for four servings. You will need:— 1 cup plain flour 1 heaped teaspoon baking powder Salt j teaspoon each of cinnamon and mixed spice I cup brown sugar lj-2oz butter Milk Juice of 1 lemon 1 cup white sugar I egg Method: In the basin in which the pudding is to be, cooked place the egg, white sugar and lemon juice and beat together until thick and] light coloured. In another bowl, sift flour, baking pow-( der and salt and the spices. Rub in butter with finger tips, then add brown sugar and blend well. Add sufficient milk to make a moist dough and scrape on to the beaten ]egg mixture in the other ibowl but do not mix in any i way. Cover tightly and place (basin in pan of boiling water. I Steam for one hour ensuring 'that the water boils rapidly

'(throughout this time. Turn ; | out on to serving platter and ' the pudding should be coated with a luscious, thick, lemon sauce.