Monday, 5 May 2014

Lemon Pudding Recipe

After a bit of a hiatus due to a family crisis, I'm back cooking and writing recipes.

Things have been a little stressful of late, and when that happens my cooking tends to return to the classics. Simple but comforting dishes like this tasty steamed lemon pudding.

Lemon Pudding

Serves: 4–6
Classic recipe for a simple steamed pudding made from a simple butter, sugar, egg, flour and milk batter flavoured with vanilla extract and lemon zest


90g (3 oz) butter
65g (1/3 cup) caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp finely-grated lemon zest
120g (1 cup) self-raising flour
60ml (1/4 cup) milk


Using an electric whisk, cream together the butter and sugar in a small mixing bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the vanilla extract and the orange zest and beat until combined.

Turn the mixture into a large mixing bowl. Using a metal spoon, fold in the sifted flour alternatively with the milk. Stir the ingredients until just combined and almost smooth.

Brush a 1l pudding basin with melted butter. Line the base with paper then grease the paper. Spoon in the batter and top either with a lid or with a pleated sheet of greaseproof paper. Cove with a double layer of kitchen foil and tie securely with twine.

Set the pudding basin either in a steamer basket or on a trivet in a large pan. Either steam or cook in boiling water for about 60 minutes. During this time, ensure that the pan does not boil dry.

At the end of the cooking time, unwrap the pudding and turn out onto a serving plate. Serve warm with custard, cream or vanilla ice cream.

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