Although not terribly photogenic, there’s something terribly nostalgic about a steamed pudding – even though the only steamed pudding we ever had growing up was a Christmas pudding. As an aside, my mother makes a really lovely steamed Christmas pudding.
So, even though I’ve come from an Australian family that never really had a steamed pudding tradition, steamed puddings still feel homely, comforting, and like family.
I’m almost ashamed to say that I hadn’t thought much about steamed puddings until we were at a friend’s house the other weekend and were served an amazing sticky date syrupy pudding for dessert. In the middle of a Queensland summer. Granted, the friend in question is English, but man, that pudding was good. It was even good enough to tempt a non-dessert eater like me. That good.
Inspired I asked for the recipe and then promptly took myself off to Myer to buy a pudding steamer (I have no idea if that’s the right technical term for them) in the new year sales.
Armed with a shiny new pudding basin it was time for the pudding – even in the middle of a Queensland summer. In deference to the weather – and the fact that I had some leftover lemon curd in the fridge – I went for lemon pudding. Now I’ve made one pudding I’m an absolute convert. I might even be tempted to do one with suet and steak and kidney during the winter…but before my husband gets too excited I’m not making any promises in that direction!
Anyways, the lemon pudding…without further ado here’s the recipe. Oh, we had some lemon curd in the fridge that was approaching its best by date so I mixed a few tablespoons of this into some double cream to serve with it.
What you need…
a pudding basin and…
For the syrup:
- 2 tablespoons light muscovado sugar
- 80 ml lemon juice
For the pudding:
- 175g butter, at room temperature
- 175g light muscovado sugar – or light brown sugar
- 2 lemons – rind finely grated
- 3 eggs, lightly whisked
- 150g (1 cup) SR flour, sifted
- 100g (1 cup) almond meal
- 2 tablespoons milk
What you do with it…
- Grease a 1.5-litre pudding basin with melted butter (mine is a 2-litre basin). If your basin is not a non-stick one, line the base with baking paper.
- For the syrup mix together the sugar and lemon juice until the sugar has dissolved. Put it aside for now.
- Cream together the butter, sugar and lemon zest until pale and creamy.
- Add the egg a little at a time and beating well in between. If the mix starts to split beat in a tablespoon or so of the flour.
- Using a metal spoon, fold in the flour, almond meal and milk until only just combined.
- Pour the lemon and sugar syrup into the base of your pudding basin. Pour the batter over the syrup – don’t worry if the lemony sugar mix creeps up the side.
- Cut some baking paper into a disc and place over the surface of the pudding and pop the lid on. If your basin doesn’t have a lid, cover with foil and secure with string.
- Place the basin in a large saucepan – I used my soup pan – and add enough boiling water to come halfway up the side of the basin. Cover the pan and cook over low heat for 2 hours – or until a skewer inserted into the sponge comes out clean. You might need to top up the boiling water from time to time.
- Remove from heat and let it stand for 10 minutes or so before inverting onto a plate.
Serve with pouring cream or, a mix of lemon curd and cream stirred together.