Lemon Steamed Pudding Recipes
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
ENGLISH STEAMED LEMON PUDDING
A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
- Fold in flour, salt, baking powder, lemon rind and juice.
- Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
- Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
- Heat preserves with the water.
- Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
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Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5
SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING
A fabulous and very old British recipe - whole fresh lemons are encased in a light suet pastry case which is then steamed to make the most delicious self-saucing dessert. This is a classic British pudding which is easy to make and a tasty and tangy way to end a rich meal, such a Sunday lunch. What's in a name? Made of a suet pastry which encases the whole lemons, with butter and sugar, after lengthy steaming they all melt together to make the pond, hence the name! Historical note about Sussex Pond Pudding: Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making use of it. Westham, Chailey, Lancing and Horsham all have associations with the pudding, but doubtless a number of other towns and villages in the county will claim it as their own. In days gone by the pudding was more often made by gently simmering the pudding in a clout or cloth, and some believe that this method continued longer in Sussex than elsewhere in the country. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Inside the pastry case a filling made of equal quantities of brown sugar and butter and 1 or 2 whole lemons scrubbed, and then pricked all over. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. The lengthy steaming is required to work the magic inside the pastry: the juices of the lemon, mix with the melted butter and the brown sugar, creating a rich but sharp sauce that should gush from the pudding when it is cut into at table. 'Pond', appears to refer to the brown liquid that surrounds the pudding on its plate. Older sources indicate another possibility, that 'pond' was a corruption of the 'pound' of sauce that was produced from the pudding. (Recipe from Delicious magazine and historical notes from The Pudding Club.)
Provided by French Tart
Categories Dessert
Time 3h25m
Yield 1 Sussex Pond Pudding, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
- 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
- 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
- 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.
Nutrition Facts : Calories 500, Fat 31.4, SaturatedFat 13.2, Cholesterol 38.1, Sodium 635.5, Carbohydrate 52.6, Fiber 2.8, Sugar 18, Protein 5.5
LEMON STEAMED PUDDING
Yield 8/4oz
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Pudding Grease the insides of 6- eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched. Compote While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve puddings at room temperature, or reheat in a warm-water bath before inverting onto plates and surrounding with compote.
More about "lemon steamed pudding recipes"
STEAMED PUDDING WITH LEMON AND GINGER | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (97)Category DessertServings 8Total Time 2 hrs 30 mins
- Finely grate the zest of the 3 lemons into a large bowl. Add the brown sugar, rub together, then cover and set aside.
- Next make a lemon jam – remove the white pith from the zested lemons with a sharp knife. Discard the pith. Slice the lemons and pick out any seeds. Blend the lemon slices in a food processor until you have a smooth pulp. Add the lemon pulp to a medium saucepan with the granulated sugar and stir, over a low heat, until the sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from the heat and transfer to a shallow bowl. Finely chop one of the balls of ginger and add to the jam. Leave to cool and thicken.
- Finely chop the remaining ginger and add to the bowl with lemon zest and sugar. Add the butter, eggs, flour, dry spices and cardamom. Stir until smooth, then whisk in the milk. Spoon into the basin and level with the back of a spoon. Cover with the basin lid, or make a lid from a double layer of foil or baking paper and make a handle with some string. Steam for 2 hours. Test the pudding by inserting a skewer into the middle. If it's still wet, steam for 10-15 minutes more and test again. Turn out onto a cake stand or plate. Serve with lashings of custard.
STEAMED LEMON CURD PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
- Melt 120 grams butter in a saucepan. Add lemon juice, 170 grams sugar and four eggs. Cook over a medium heat, stirring constantly with a whisk until lemon curd has thickened, about 20 minutes. Be careful not to overheat as the eggs will scramble.
- Grease six 180-millilitre capacity ramekins or pudding bowls and line bottoms with greaseproof paper circles. Spoon a heaped tablespoon of lemon curd into each ramekin and flatten.
- Cream remaining butter and sugar. Add remaining eggs, mix, then fold through flour, baking powder and lemon zest. Spoon on top of lemon curd. Cover each ramekin with foil and steam for 30 minutes. Remove from steamer and stand for a few minutes.
STEAMED LEMON PUDDING WITH LEMON SAUCE - YUMMY TUMMY
From yummytummyaarthi.com
Estimated Reading Time 2 mins
LEMON STEAMED PUDDING - LEITE'S CULINARIA RECIPE | LEITE'S ...
From leitesculinaria.com
Estimated Reading Time 2 mins
- Heat the oven to 300°F (150°C). Butter and lightly sugar six 4-ounce ramekins, tapping out any excess sugar.
- In a stand mixer on medium to medium-high speed, beat the egg whites until they hold soft peaks, about 5 minutes. In a separate bowl, sift the sugar with the flour and salt.
- In a stand mixer using the whisk attachment and a clean bowl, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Gradually add the flour mixture, then switch to a spatula and gently fold in the egg whites. Divide the batter among the prepared ramekins.
- Place the puddings in a water bath (that is to say, place the ramekins in a large roasting pan, place the pan on the oven rack, and then carefully fill the pan with enough hot water to come halfway up the sides of the ramekins). Cover the entire water bath situation with a large sheet of aluminum foil, crimping it to seal it tightly.
(ALMOST) INSTANT STEAMED LEMON & CARDAMON PUDDING | FUSS ...
From fussfreeflavours.com
Estimated Reading Time 3 mins
- Lightly crush the cardamon pods and remove the seeds, discard the cases. Zest the lemon, then cut into quarters (you can juice it but boiliong the leomon quarters in the sugar syrup will extract all the flavour and save you the time of squeezing the lemon and then washing the squeezer). Add to a saucepan along with the cardamon seeds and sugar, add 1/3pt water, bring to the boil and simmer for about 15 mins. Cool, squeeze the lemon rinds and discard.
SELF SAUCING LEMON PUDDING - QUICK, EASY, COMFORTING ...
From sugarsaltmagic.com
Estimated Reading Time 7 mins
- Preheat your oven to 180C / 350F / 160C fan. Grease 6-8 cup capacity casserole or pie dish with butter.
- In a small jug mix the ⅓ cup of lemon juice and cornflour until fully combined. Add the boiling water and stir. Set aside.
LEMON STEAMED CAKE | LOVEFOODIES
From lovefoodies.com
Estimated Reading Time 7 mins
- 1. Prepare your pudding bowl as follows; Place the bowl on a sheet of parchment paper and draw around the base and cut out the circle. My pudding bowl is diameter: 6 1/2 Inches or 16 cm at the top and 4 inches or 10cm in height. You need to make sure your bowl will fit in your multi cooker. This size is a perfect fit for mine.
- 2. Grease the inside of the pudding bowl and place the cut out piece of parchment paper in the bottom. This will stop the cake from sticking.
- 3. Prepare the cover as follows; Take a sheet of parchment and a sheet of aluminium foil large enough to cover the top of the bowl. Place one on top of the other then form a pleat across the centre. Set aside.
LEMON DELICIOUS PUDDING - NADIA LIM
From nadialim.com
Estimated Reading Time 1 min
- In a bowl combine the butter and sugar and whisk with an electric beater for 3-4 minutes until light and fluffy. Add egg yolks and beat for a further 2-3 minutes until thick. Fold in the lemon zest, flour and milk then stir in the lemon juice.
- Whisk the egg whites until they form firm, white peaks then fold into the creamed mixture. Pour into the greased dish and bake for 45-50 minutes or until puffed and golden.
STEAMED PERSIMMON PUDDING WITH LEMON SAUCE | ALL WAYS ...
From allwaysdelicious.com
Estimated Reading Time 5 mins
- Preheat oven to 250°F and butter or oil a steamed pudding mold (or a 6-cup glass, ceramic, or metal bowl).
- Transfer batter to the prepared mold or bowl, and cover with a lid or plate. Place mold inside a deep, wide, oven-safe pot and fill the pot with water to about halfway up the mold.
STEAMED LEMON SPONGE PUDDINGS RECIPE - BBC FOOD
From bbc.co.uk
- In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously.
- Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string.
- Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes.
- To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened.
- To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through.
- Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside.
STEAMED PUDDING WITH LEMON SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside.
- Spoon applesauce onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl using a rubber spatula.
- Beat 3 tablespoons butter at medium speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture, 1 1/4 cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.
LEMON STEAMED PUDDING | RECIPE | DESSERTS, HOLIDAY ...
From pinterest.com
Estimated Reading Time 50 secs
STICKY MARMALADE SPONGE PUDDING RECIPE
From thespruceeats.com
Calories 679Saturated Fat 26g 132%Cholesterol 258mg 86%Total Fat 45g 58%
GLUTEN-FREE LEMON DELICIOUS PUDDING RECIPE – MY DARLING ...
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Total Time 3 hrs 45 mins
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