Instructions: Cream the butter and sugar until light and fluffy. Gradually beat in the eggs.

Warm the treacle with the lemon rind and juice.

Stir in the pine kernels.

Gently stir this mixture into the creamed mixture then carefully fold in the sifted flour.

Spoon into the basin or dariole moulds.

Cover tightly with greased greaseproof paper and foil then steam for 11X2 hours for the large pudding or about 45 minutes for the individual moulds.

Check the pan frequently to ensure that it doesnt boil dry.

Serve the pudding hot with golden syrup and cream.

Serves 4

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