26 Jun Traditional Steamed Lemon Pudding
Foodie Friday: Pies and slow-cooked stews aren’t the only way to warm up when it’s cold outside. Treat yourself with this Traditional Steamed Lemon Pudding.
Prep: 0:30 Mins
Cook: 3 Hrs 15 Mins
- 1 tbsp breadcrumbs (made from day-old bread)
- 125g butter, at room temperature
- 3/4 cup caster sugar
- 2 tsp finely grated lemon rind
- 3 eggs
- 1 1/4 cups self-raising flour
- 1 tsp baking powder
- 1/4 cup milk
- Double cream, to serve
GLACÉ & LEMON SYRUP
- 2 lemons
- 1 1/2 cups caster sugar
To make the glacé lemon & syrup, place the lemons in a medium saucepan and cover with water. Bring to the boil and cook for 30 secs. Drain and repeat. Drain and set aside until cool enough to handle. Thinly slice. Bring the sugar and 1 1/2 cups water to the boil in the pan over high heat, stirring until the sugar dissolves. Add the lemon and reduce heat to low. Cover with a disc of baking paper and cook for 1 1/2 hrs or until rind is soft and flesh is slightly translucent.
Discard paper. Use a slotted spoon to transfer the glacé lemon to a tray lined with baking paper. Set aside to cool. Bring the lemon syrup to the boil over high heat. Reduce heat to medium and simmer for 5 mins or until reduced to 1 cup. Set aside to cool.
Meanwhile, grease a 6-cup pudding basin. If your basin doesn’t have a lid, lay a sheet of foil and a sheet of baking paper on top of each other and fold a pleat, about 4cm wide, across the centre. Combine the breadcrumbs and 1/3 cup of the lemon syrup in a small bowl. Pour into base of prepared basin.
Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and use a spatula or metal spoon to fold in, adding the milk, until just combined.
Spoon into prepared basin. Cover with lid, or use foil and paper, foil-side up, and tie kitchen string securely around the lip of the basin. Place a trivet or upturned saucer in a large pot. Sit basin on trivet and pour in enough boiling water to come halfway up the side of the basin.
Cover and simmer for 1 1/2 hrs, checking occasionally and adding more boiling water if necessary. Carefully lift the pudding out of the pan, then remove foil and paper and stand for 5 mins. Invert onto a plate. Top with several slices of lemon and drizzle over a little of the remaining syrup. Serve the pudding with cream and the remaining glacé lemon & syrup.
Source link: www.taste.com.au