Cream together 2 dessertspoonsful butter and 2 tablespoonsful sugar. Add 1 egg and beat well. Then add enough S.R. Flour to make a dough of scone consistency. Line a pudding basin about 1/2" thick with dough, leaving a piece for the top. In the centre place 1 whole lemon (which has been thoroughly pricked all over) and pour over it 3/4 cup of sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2&1/2 hours. Unusual pudding of marmalade flavour with lemon-butter filling. According to the size of the basin, this recipe may be doubled or trebled.
Source: contributed by Anita Stubbs (Lodge of Fraternity, No. 214) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.53.
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