You will need a big saucepan that will hold a 2-pint pudding souffle. Put at the bottom of a saucepan a steam bucket, so that the pudding dish will not sit straight on the saucepan. (or put anything else)

Put dish in saucepan and pour water into saucepan until it reach 3/4 way up the dish. Now you have the right amount of water that you will need for boiling/steaming the pudding. Take dish out for later use.

Brush the dish with the warm jam.

In the food processor put all ingredients BUT the eggs and milk. Work with the steel knife until it resembles crumbs. Transfer to a bowl. At this stage you can add your options + the lemon rind. Beat eggs slightly; add milk to eggs. Mix and add to dry ingredients. Mix until batter is smoothly blended.

Pour batter into prepared dish. Cover with well buttered aluminum foil and on top cover again with another piece of foil. Cover really well.

Put dish into saucepan with the boiling water. Cover with a lid and simmer for 2 to 2-1/2 hours.

Put a big warm serving plate on top of pudding dish and turn it over the plate. Serve it immediately.

Posted by Rina Perry