Instructions: Sift the flour and baking powder.

Beat in the sugar soft margarine eggs lemon rind and lemon juice and beat until the mixture is smooth.

Stir in the raisins.

Spoon the mixture into 8 greased ramekin dishes or small dariole moulds and cover the tops with greased foil.

Place in a large frying pan or saucepan with boiling water to come halfway up the dishes.

Bring quickly back to the boil cover and cook for 45 minutes keeping the water at a boil.

Top up with more boiling water as needed.

Make the sauce while the puddings are cooking.

Put all the ingredients into a small pan and heat them gently so that the raisins absorb the honey and lemon flavour.

Serve the sauce warm.

Run a knife all round between the puddings and the moulds and turn them out on to a warmed flat serving plate.

Spoon a little of the sauce over to glaze and decorate the puddings and serve the remaining sauce separately.

Serves 4

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