Lemon Steamed Pudding

By MJH

Ingredients

• 150 g (~2/3 cups)butter, softened
• 3/4 cup caster sugar
• 2 large lemons, rind finely grated, juiced
• 2 eggs, at room temperature
• 1 1/2 cups self-raising flour or (1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt)
• pouring cream and lemon zest, to serve

Details

Preparation time 20mins
Cooking time 90mins
Adapted from recipebridge.com

Preparation

Step 1

Grease a 6-cup capacity pudding basin.
Line base with baking paper.

Using an electric mixer, beat butter, sugar and lemon rind until light and creamy.
Add eggs, 1 at a time, beating well after each addition.
Sift flour over mixture.
Add 1/3 cup juice.
Fold until just combined.

Spoon batter into basin.
Smooth surface.
Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer in a large saucepan.
Sit basin on trivet.
Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan.
Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required.

Lift basin out of saucepan.
Remove foil and paper.
Turn pudding onto a warm plate.
Top with lemon zest.
Cut into wedges and serve with cream.

Note:
Steaming puddings:
Correct preparation prevents puddings from becoming waterlogged during cooking.
Cover basin with baking paper and foil, leaving a 4cm overhang.
Secure with string.
Fold foil edges up out of reach of water.