900ml pudding basin and add half the walnuts. Heat 50g of the butter
with 50g of the sugar, the cream and 15ml lemon juice in a small pan,
stirring until smooth. Pour half into the pudding basin, then swirl to
coat it a little way up the sides. Beat the remaining butter and sugar
until light and fluffy, then gradually beat in the eggs. Fold in the
flour and the remaining nuts and lemon juice and spoon into the bowl.
Cover the bowl with greaseproof paper with a pleat folded in the center,
then tie securely with string.
pudding for about 1 1/4 hours, until set in the center. Just before
serving, gently warm the remaining sauce. Unmould the pudding on to a
warm plate and pour over the warm sauce.