|Light honey||5 Tablespoon|
|Lemon||1 Large, peel grated|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Butter a 1-quart casserole and put 3 tablespoons honey in the bottom.
Set aside.In a mixing bowl, cream butter, then add 5 tablespoons honey.
Beat until creamy, then add lemon peel.
Beat in the eggs.
Sift flour with soda and add gradually to batter.
Stir in lemon juice.
Pour into the prepared casserole.
Cover with well-fitting lid, wax paper, or foil.
Place in large steaming kettle and steam for 1 1/2 hours (see Basic Procedure for Steamed Puddings).
Turn out onto a warm serving dish or plate, and serve with LEMON CUSTARD SAUCE