Saint Clement's Pudding
Rich tasting yet light. Perfectly paired with a nice hot cup of tea.
56g plain flour
¼ teaspoon baking powder
200g granulated sugar
Zested rind and juice of 2 lemons
12 tablespoons milk
Beat the margarine and 56g of the sugar together in a mixer or bowl until pale and creamy. Add the finely grated lemon zest and the rest of the sugar and continue to mix until combined.
Sieve the flour and baking powder together. Separate the yolks from the whites of the eggs and add the yolks to the creamed margarine with a pinch of the flour to help it mix together. Add the rest of the flour and the milk in alternate portions, mixing as you go until fully combined.
Whisk the egg whites until stiff enough to stand in peaks then carefully fold them into the mixture. Add the lemon juice and stir in.
Pour the mixture into a greased pudding dish and place in a high-sided baking tray with two centimetres of water surrounding the dish.
Bake for one hour at 180֯C, or 160֯C in a fan-assisted oven.
The finished pudding should be golden brown on top with a layer of sponge and can be accompanied with a layer of custard underneath. You can serve it hot out the oven or allow it to cool a bit first. You can even serve it chilled – a good way to get rid of leftovers the next day with a coffee.