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Pastry · Recipe No. 211

Lemon Sponge Pudding

Lemon Sponge Pudding made with plain flour, caster sugar, egg and suet. The recipe serves 6; change the portions and units below and the amounts update.

  • Serves 6

Method

  1. Sieve flour, salt, and baking powder into a bowl.

  2. Mix in the suet, sugar and zest.

  3. Add beaten egg, milk and lemon juice mix to a medium dough.

  4. Well grease a basin, place mixture on top.

  5. Cover securely, steam for 1.5/2 hours.

Tip: tap a step to tick it off as you cook.

Shopping list for 6 portions

Fruit & veg

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR211”.