Name: Lemon pudding with citrus marmalade
Yield: 6 servings
Cuisine: Boil
Ingredients: 180.00 g butter; 65.00 ml castor sugar; 190.00 ml honey; 65.00 ml lemon juice; 2.00 eggs; 375.00 ml flour self-raising; 5.00 ml Bicarbonate of soda; 30.00 ml lemon zest only; 4.00 oranges; 2.00 limes; 2.00 grapefruit; 125.00 ml sugar; 10.00 ml honey

Recipe Disclaimer

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Ingredients (13)

180.00 g	butter
65.00 ml	castor sugar
190.00 ml	honey
65.00 ml	lemon juice
2.00	eggs
375.00 ml	flour — self-raising
5.00 ml	Bicarbonate of soda
30.00 ml	lemon — zest only

CITRUS MARMALADE

4.00	oranges
2.00	limes
2.00	grapefruit
125.00 ml	sugar
10.00 ml	honey

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Method:

Preheat oven to 180 ºC. Lightly brush an ovenproof pudding bowl with oil.
Combine the butter, sugar, honey and lemon juice in a pan and stir over medium heat until the butter has melted. Set aside to cool.
Beat eggs into cooled mixture, then add sifted flour, bicarbonate of soda and lemon rind.
Stir until smooth and pour the mixture into the prepared dish.
Cover tightly with greased foil. Make a pleat on foil to allow pudding to rise.
Tie with string to seal and make a handle so that pudding can easily be removed when cooked.
Place pudding bowl in a deep roasting pan, carefully pour boiling water to come halfway up the side of the basin and steam for 1 1/2 hours.
Leave in bowl for 5 minutes before turning out.
Serve warm with citrus marmalade and cream.
TO MAKE CITRUS MARMALADE: Remove rinds and all pips from oranges, limes and grapefruit.
Divide into segments, and carefully remove membrane and flesh. Combine fruit segments, sugar and honey and cook for 35 minutes or until thick and syrupy.