Ingredients

Steps

• Mix all dry ingredients together in a large bowl.
• Stir in the lemon rind, lemon juice, and eggs until well combined.
• Transfer the mixture into a well-greased 850ml bowl.
• Cover with two pieces of greased greaseproof paper featuring a center fold.
• Steam the pudding for six hours and then remove the paper.
• Allow any surface fat to be naturally absorbed as the pudding cools.
• Once cold, recover with fresh paper and store in a cool place.
• Steam for an additional three hours on Christmas morning before serving.
• Serve the warmed pudding with brandy sauce or rum butter.