lemon zest, eggs, suet (a type of animal fat commonly used in British baking) and, of course, dried figs. You’ll mix together ...

For this recipe you will need four individual pudding moulds ... Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking ...

An average of 3.4 out of 5 stars from 30 ratings Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped ... Add the butter, lemon zest and the 50g/2oz ...

The top should be golden brown but the cake should still ... Serve large spoonfuls of the pudding with a generous drizzle of hot lemon curd. 6. Serve with custard and ice cream if desired.