I've known Neil for more than 15 years initially as a colleague, latterly as an account manager and friend. Neil is a real can do person with wide knowledge and experience of the financial services sector. What impresses me most about Neil is that he cares about his customers and once he has taken time to understand their needs, he will move heaven and earth to ensure that he delivers for them 100% of the time. 
Dennis MacDonald, former Head of Training, Yorkshire Building Society
Sussex Pudding
Ingredients
350g (12oz) Suet Crust Pastry
175g (6oz) Demerara Sugar
110g (4oz) Unsalted Butter, well chilled
15g (½oz) Butter, softened
1 Large Lemon
Butter a 900ml (1½ pint) pudding basin.
Method
Roll out the pastry to thickness of 2.5cm (1 inch).
Reserving a quarter for the lid.
Use the remainder to line the basin.
Cut the butter into 8 pieces and place 4 into the lined basin, with half the sugar.
Prick several times with a sharp skewer or knife, press one end into the butter and sugar mixture, so it stands upright.
Press the remaining butter and sugar around the top of the lemon.
Trim remaining pastry to fit as a lid.
Dampen the edges of the pastry in the basin.
Fit the lid pinching to ensure a seal.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for 3 hours, topping up the water as necessary.
Remove from heat, discard the cover.
Place a plate on top of the basin and invert.
Cut into wedges at the table, so that the 'pond' of sauce runs out.
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