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.
a pudding basin and…
Serve with pouring cream or, a mix of lemon curd and cream stirred together.