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Sticky Lemon Pudding with Cranberry & Orange Confit

John Brandon, Head Chef, The Elms Hotel

This is a sweet and seasonal pudding with plenty of flavour and texture. It's a great favourite of mine and makes an ideal treat during the colder months - even as part of a festive meal with friends.

For the lemon pudding:


  • 1kg dark brown sugar
  • 750g butter
  • 12 eggs
  • 6 egg yolks
  • Zest of 4 lemons
  • 250g polenta flour
  • 750g plain flour
  • 30g baking powder
  • 15g bicarbinate of soda
  • 250ml milk
  • Candied lemon zest for garnish


1. Cream together the butter, sugar, lemon zest and eggs.
2. Fold in the flour, polenta flour, baking powder and bicarbinate of soda.
3. Add the milk.
4. Put in buttered and sugared moulds and steam at 140°C for 80 minutes.
5. When cooked, turn out into a bowl or onto a plate and top with confit. Garnish with candied lemon zest.

For the confit:


  • 1kg cranberries
  • 700g sugar
  • 1 whole orange, chopped
  • 500ml orange juice


Simmer all ingredients for one hour until jammy in consistency.