Honey and lemon pudding recipe

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30 min


1 hr 30 min

Nutrition per portion

Calories 500 kCal 25%
Fat 28g 40%
  -  Saturates 16g 80%

A great old fashion pudding which is warming and comforting. This pudding oozes with lemon juice and honey and is easy and cheap to make


  • 175g (6oz) butter, at room temperature
  • 175g (6oz) golden caster sugar
  • 3 med eggs, lightly beaten
  • 175g (6oz) self-raising flour, sieved
  • Finely grated zest and juice of 1 lemon
  • 4 tbs set honey


  • Put the butter and sugar into a bowl and cream together with an electric mixer, if you have one, until softened and smooth.

  • Gradually whisk in the eggs, then fold in the flour and add the lemon zest and juice.

  • Spoon the honey into the pudding basin and then add the pudding mixture.

  • Cover with a piece of Bakewell paper and then foil, both with a pleat in them to allow for the pudding to rise. Secure with string. Steam for 1½ hrs, topping up the water in the pan, as needed.

  • Leave for 5-10 mins. Remove the foil and paper, put a plate on the top and turn the bowl upside down to serve the pudding. Decorate with a few slices of lemon and spoon on more honey, if you like.

Top tip for making Honey and lemon pudding

Short of time? Microwave the pudding on High for 6 mins, uncovered, and leave to stand for 10 mins.

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(41 ratings)
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