Cook time is 4hours 30minutes
Total time is 4hours 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 lemons, grated zest and juice
- 1/2 large orange, juice
- 60grams light soft brown sugar
- 115grams unsalted butter, softened
- 60grams caster sugar
- 1tablespoons golden syrup
- 2 eggs
- 175grams self-raising flour, sifted
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
7.8grams
Fat
26.2grams
Carbs
71.8grams
Sugars
41.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture.
Method
Step 1 of 6
Preheat the slow cooker, if required. Grease a 1 liter pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, caster sugar, and golden syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combined and stir through the remaining lemon juice.
Step 2 of 6
Pour the mixture into the basin and cover with a pleated piece of greased greaseproof paper and a sheet of foil. Secure with string, looping it around the basin to form a handle.
Step 3 of 6
Sit the pudding in the slow cooker and pour in enough boiling water to come halfway up the side of the basin. Cover with the lid and cook on high for 2-3 hours. Carefully lift the basin out of the slow cooker, remove the string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot with custard or cream.
Step 4 of 6
Grease a 1 liter pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, caster sugar, and golden syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combined, and stir through the remaining lemon juice.
Step 5 of 6
Pour the mixture into the basin and cover with a pleated piece of greased greaseproof paper and a sheet of foil. Secure with string, looping it around the basin to form a handle.
Step 6 of 6
Sit the pudding bowl in a large heavy-based pan and pour in enough boiling water to come halfway up the side of the basin. Cover with the lid and leave to simmer gently for about 1 1/2 hours, topping up with more boiling water as and when needed. Carefully lift the basin out of the pan, remove the string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot with custard or cream.
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