Snowdonia pudding

Method

Cream the butter and caster sugar together until pale and fluffy, then beat in the eggs one at a time. Fold in the self-raising flour and baking powder, then stir in the lemon zest, lemon juice and milk until well combined. Pour the mixture into a buttered pudding basin or steamed sponge mould and cover with buttered greaseproof paper and foil, securing tightly with string. Steam in a large pot of boiling water for approximately 1 hour and 30 minutes, checking that the water level remains constant throughout. Meanwhile, make the icing by sifting the icing sugar and mixing with water to form a smooth glaze. Turn out the pudding onto a serving plate and drizzle generously with the lemon icing so it forms a snowy white coating.