Monday, 21 January 2013

Steamed Lemon Pudding

January is a strange month, it's cold so therefore we're always drawn to warm, comforting desserts. However we're also concious that over Christmas we have slightly over indulged so it really is all about getting that right balance. 

Over the weekend we decided to hunt for a dessert that ticked all the above boxes and successfully we came across this fresh steamed lemon pudding. 

Light and airy, with a fruit palette cleaning flavour  all with the added bonus of warmth. 

Let's get started....

Steamed Lemon Pudding 

Serves 6| To prepare 10-20mins  To Cook 40 mins

  • 60g butter
  • ½ cup caster sugar
  • 2 eggs
  • 1½ cups self-raising flour, sifted
  • ¼ cup milk
  • finely grated zest 1 lemon
  • 2 lemon slices, cut into thirds, plus extra to serve 
  • pouring custard, to serve
  • In a small bowl, using an electric mixer, beat butter and sugar together until creamy. 
  • Add eggs one a time, beating after each addition, until mixture is pale and fluffy. Fold in flour, milk and zest.
  • Lightly grease and line the bases of 6 x ¾-cup metal moulds or ramekins. Place one piece of lemon in the base of each mould. 
  • Divide pudding mixture evenly between moulds. Cover tightly with greased, pleated foil. Tie with kitchen string to seal.
  • Place in a large saucepan. Pour in enough boiling water to come halfway up the sides of the moulds. Cover the saucepan with a tight-fitting lid. 
  • Bring to the boil on high. Reduce heat to low and simmer for 40 minutes. Remove from pan.
  • Remove string and foil from puddings. Turn onto serving plates and serve with pouring custard and extra lemon slices.
Tip* Check the water level in the saucepan halfway through cooking and top up with more boiling water if needed.


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