- 3 medium lemons (thinly sliced into ¼cm-thick rounds to get 24 slices, pips removed)
- 3/4 cup Bee Fruity Red Gum Honey
- 1 vanilla pod (halved lengthways, seeds scraped)
- 225 g plain flour
- 1 tsp baking powder
- 1/3 tsp salt
- 225 g unsalted butter (room temperature, cut into 2cm cubes)
- 3 large eggs
- 1 egg yolk
- 225 g brown sugar (soft)
- 60 ml full cream milk
- 240 g crème fraîche (to serve)
Lemon Honey Butter Syrup
- 50 ml lemon juice
- 1/2 cup Bee Fruity Red Gum Honey
- 120 g unsalted butter (chilled, cut into 1½cm cubes)
- Preheat the oven to 170°C. Line a 30cm x 20cm baking dish with a large piece of baking paper, with enough to fold over the top of the pudding.
- Place a large, non-stick frying pan on a high heat. Add around a third of the lemon slices to the very hot pan, charring them on both sides for approx 1-2 minutes. Remove from the pan and char the remaining lemon slices.
- Pour 1/2 cup of honey in the base of your prepared baking dish. Carefully arrange the charred lemon slice on top of the honey, arranging evenly across the honey.
- Sift the flour, baking powder and salt into a large mixing bowl. Whisk to combine.
- Add the softened butter, eggs, yolk, vanilla seeds, brown sugar, milk and the remaining 1/4 cup of honey, and mix on medium speed for 2 minutes until combined. The mixture may look as if it has split, with smaller cubes of butter visible. This is normal.
- Spoon the mixture into a piping bag, and pipe the mixture evenly on top of the lemons in the baking dish. Gently smooth over the mixture with the back of a spoon. Fold over the excess baking paper to cover the batter, and tightly fix a large piece of aluminum foil over the baking dish. This will help create a seal to ‘steam’ the pudding.
- Place the baking dish in a larger roasting dish, with enough room to pour water it. Pour enough boiling water into the dish to come 3cm up the sides.
- Bake for 70 minutes, or until a skewer inserted comes out clean.
- Remove the foil, unwrap the top of the pudding and lift out the baking dish from the water. Set aside for 5 minutes.
- Carefully invert the pudding onto a platter, gently removing the baking paper to expose the lemons.
- In the last 10 minutes of cooking the pudding, make the lemon honey butter syrup. Put the lemon juice and honey into a small saucepan and bring to a simmer on a medium-high heat. Cook for about 2 minutes.
- Turn the heat down to very low and gradually add the butter cubes a little at a time, whisking with each addition until incorporated. Be careful not to let the mixture boil. Once all the butter has melted, remove from the heat.
- Pour one-third of the lemon honey butter syrup all over the pudding and serve warm, with the extra syrup and crème fraîche.
Bee Fruity Red Gum Honey
Red Gum Honey is a bright light amber to pale amber colour and has delicious aromas of sweet honey and the Australian bush after rain. It is full-bodied and has a refreshing fruity eucalyptus flavour with a medium sweetness. Moderately quick to crystallise.