Preparation:
Spoon the ginger preserve into the bottom of a 2pt. buttered pudding
basin. Cream together the butter and sugar until the mixture is pale and
fluffy, then gradually whisk in the eggs and the lemon rind. Fold in the
flour.
Spoon the mixture over the ginger preserve. Cover the pudding basin with
a layer of pleated greaseproof paper, followed by a layer of foil, in
both cases using enough to overlap the edge of the basin by several
inches. Tie the greaseproof paper and foil firmly around the rim with
string.
Steam the pudding for 2 hrs (make sure that you don't forget to top the
up with boiling water from time to time.
Turn the pudding out onto a warmed serving plate and serve with custard
or crea |
