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2 lemons
75 ml/5 tbsp water
75 g/3 oz caster (superfine) sugar
100 g/4 oz/0.5 cup soft margarine
100 g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz/0.25 cup soft brown sugar
2 eggs, beaten
25 g/1 oz/0.5 cup fresh breadcrumbs
100 g/4 oz dates, stoned (pitted) and chopped
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Method :
Grate the rind from the lemons, quarter the fruits and place the flesh in
a food processor or blender and puree. Make up to 300 ml/0.5 pt/ 1.25 cups
with water. Place in a saucepan, add the caster sugar and heat on a low
temperature until the sugar dissolves, then boil rapidly for 3 minutes.
Mix together the margarine, flour, brown sugar, eggs, breadcrumbs and
dates until smooth. Turn into a well greased 1.2 liter/2 pt/ 5 cup pudding
basin, pour the sauce over and cover with pleated kitchen foil. Place in a
large saucepan and add enough boiling water to come half-way up the side
of the basin. Cover and steam for 1.5 hours until the top is dry and
spongy, topping up with boiling water as necessary. Turn out with care as
the sauce will pour round the pudding. |