Honey And Cinnamonn Pudding
A pudding whose simplicity belies how good it is to eat, with its combination of flavours that is always welcoming and appetizing, and its top and sides bathed in honey.
INGREDIENTS:
4 TBSP CLEAR HONEY,
GENTLY WARMED
115 c,/4 OZ UNSALTED BATTER
55 G/2 OZ BIGHT
MUSCOVADO SUGAR
2 EGGS, SIZE 2, BEATEN
115 G/4 OZ SELF-RAISING FLOUR
GRATED RIND OF 1 LEMON
3/4 TSP GROUND CINNAMON
DIRECTIONS:
Butter an 850 m1/11/2 pint pudding basin, then add the honey and swirl the basin around to coat the sides and base. Fill a large saucepan three-quarters full with water and bring to the boil.
Using a wooden spoon, beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Using a large metal spoon, gently fold in the flour, lemon rind and cinnamon. Transfer to the basin, cover the top of the basin and
steam for 11/2 hours until a skewer inserted into the centre of the pudding comes out clean.
Turn onto a warmed serving plate.
