- 150g butter, softened
- 3/4 cup caster sugar
- 2 large lemons, rind finely grated, juiced
- 2 eggs, at room temperature
- 1 1/2 cups self-raising flour
- Pouring cream, to serve
- Lemon zest, to serve
Grease a 6-cup capacity pudding basin. Line base with baking paper.
Using an electric mixer, beat butter, sugar and lemon rind until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add 1/3 cup juice. Fold until just combined.
Spoon batter into basin. Smooth surface. Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer in a large saucepan. Sit basin on trivet. Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan. Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required.
Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a warm plate. Top with lemon zest. Cut into wedges and serve with cream.