I tried Aunt Nelly's Pudding, expecting a dense, heavy concoction, but I was delighted to find a light, moist texture that reminded me of a cross between a steamed sponge and a sticky toffee pudding. The star of the show, for me, was the candied lemon peel - it added a bright, sweet contrast to the rich treacle and suet base, and I found myself fishing out the little strips of lemon for an extra zing. This recipe is perfect for the comfort-seeker, looking for a nostalgic, warming dessert on a cold evening. The process of steaming the pudding filled my kitchen with a wonderful, old-fashioned aroma. If you're willing to dedicate a few hours to a slow-cooked treat, Aunt Nelly's Pudding is a delightful trip back in time. The pudding is best served warm, with a generous dollop of clotted cream or a splash of brandy butter - the perfect ending to a hearty meal.