I love a pudding that leaves a cakey top and a sauce layer underneath. Some of my favourites are Bill Granger’s Banana Butterscotch Pudding or the Jaffa Pudding that I often make at Pampered Chef Parties. This one creates a fantastically tangy sauce across the bottom, I’d love to try this with pink grapefruit – watch this space for that experiment. I’ve played around with quantities to better suit the Deep Covered Baker, but you can scale it down a little if you’re serving fewer people, or if you don’t have as generous a dish. For the DCB, you’ll serve around 8 people, if making for 4-6 you might want to use a 2l dish, and half the cake layer ingredients.

6 lemons, 3 of them zested

For the puddle,
85g / 30z unsalted butter, cut into cubes
135g / 50z g0lden caster sugar

For the cake layer
280g / 10oz self raising flour
170g / 60z shredded suet (vegetarian suet is fine)
100g / 4oz golden caster sugar
4 large eggs
1tsp vanilla extract or paste
8tbsp milk.

Pre-heat the oven to 180c /160c fan / gas 4.  There’s no need to grease if you’re using a Deep Covered Baker but if not you’ll need to grease the dish to begin with. Put half the zest over the bottom of the baking dish, then the rest into a mixing bowl (Classic Batter Bowl is ideal sized). Cut the peel and pith from the zested lemons, then cut into slices and cover the bottom of the baking dish. Dot over the cubed butter and sprinkle over 85g / 3oz of the sugar

From one of the remaining skin on lemons, take a few thin slices and set aside to use for decoration later. Then juice the lemons to get around 150ml of juice. mix with the remaining 50g / 2oz of caster sugar and set aside.

To the bowl with the zest in, add the flour, suet, sugar, eggs , vanilla and milk, and a pinch of salt if desired, and mix together, beating, to create a smooth cake batter. Spoon it into the baking dish on top of the lemon, sugar and butter. Smooth the top then add the retained lemon slices to decorate. Very gently, pour the sugar and lemon juice mixture onto the top of the cake batter, and place in the pre-heated oven for around 40 minutes until the cake is risen and golden. The lemon juice and sugar mixture will have sunk through the cake to help form the puddle below.

Sprinkle with a further tablespoon of caster sugar to serve, and drizzle with cream if it’s a little sharp!

This recipe appeared in  the Feb 2014 issue of BBC Good Food Magazine. I’ve changed the proportions of some of the ingredients to better suit the Deep Covered Baker that I used for this recipe.