English Steamed Lemon Pudding Recipes

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.

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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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.

Steps:

• Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
• Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
• Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.