Steamed Lemon Pudding Recipe

Steamed Lemon Pudding Recipes

Ingredients :

100g (3.5 oz) butter

1/2 cup (125g / 4 oz) caster sugar

3 eggs, lightly beaten

2 tsp finely grated lemon rind

1.5 cups (185g / 6 oz) self-raising flour

1/4 cup (30g / 1 oz) plain flour

2 tbsp milk

Lemon Curd Cream:

1/4 cup (60g / 2 oz) caster sugar

50g (1.75 oz) butter

2 tsp finely grated lemon rind

2 tbsp lemon juice

3 egg yolks

3/4 cup (185ml / 6 fl oz) cream

Method :

Brush a 1.5 liter aluminum pudding basin with melted butter and line the base with baking paper. Brush a sheet of foil with melted butter and lay a sheet of baking paper on the greased side of the foil. Make a pleat along the centre. Using electric beaters, cream the butter and sugar. Beat in the eggs one at a time until combined, then beat in the rind.

Fold in the flours and milk until just combined. Transfer to the pudding basin and cover with the foil and paper, foil-side up. Place the lid over the foil and secure the clips. Place the basin on an upturned saucer in a large, deep pan. Pour boiling water down the side of the pan to come halfway up the basin. Bring to the boil, reduce the heat slightly and simmer, covered, for 80 minutes, or until a skewer comes out clean when inserted into the pudding. Add more boiling water to the pan as necessary: do not let it boil dry.

To make the lemon curd cream, put the sugar, butter, rind and juice in a heatproof bowl. Stir over a pan of simmering water until the butter has melted and the sugar dissolved. Add the egg yolks and stir constantly for 10 minutes, or until the mixture thickens. Add the cream gradually and stir until heated through. Leave the pudding for 5 minutes before turning out. Cut into wedges and drizzle with the lemon curd cream.

Serves 8

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