Steamed Lemon Pudding With Berry Compote Recipes
STEAMED LEMON PUDDING WITH BERRY COMPOTE
This pudding is light and tangy with a pleasingly mouth puckering lemony flavor. It is very easy and uncomplicated to put together. Delicious and low in fat. Not stodgy or heavy like most steamed puddings. I hope you will give it a try!
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325*F.
- Grease the insides of eight, 4 oz.
- ramekins with butter and coat with sugar.
- Set aside.
- In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
- In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
- In another bowl whip the egg whites to soft peaks.
- Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
- Ladle the batter into the prepared ramekins, filling them almost to the top.
- Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
- Cover with foil and bake for 18 minutes.
- REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
- While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
- (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
- Serve the puddings at room temperature on plates surrounded with the compote.
- Delicious!
Nutrition Facts : Calories 216.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 131.9, Carbohydrate 46.1, Fiber 3, Sugar 38, Protein 4.5
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.
- World's Best Recipes.
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
More about "steamed lemon pudding with berry compote recipes"
LEMON STEAMED PUDDING | LEITE'S CULINARIA
Web 2020-02-22 Directions. 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 …
From leitesculinaria.com
From leitesculinaria.com
COCONUT PUDDING WITH BERRY COMPOTE — ELENI BHAVA YOGA
Web 2017-11-12 Ok this recipe is a game changer. It is gluten-free, has minimal to no sugar, dairy-free. I made it from this amazing book I recently got by one of my favourite foodies, …
From bhava.yoga
From bhava.yoga
NUTRITIONAL FACTS: - FOOD.COM
Web Nutritional Facts: Steamed Lemon Pudding With Berry Compote Please note, the information provided here is approximate. Totals do not include: possible substitutions …
From food.com
From food.com
STEAMED LEMON SPONGE PUDDING RECIPE - THE TELEGRAPH
Web 2019-11-10 Finally fold in the lemon zest and juice, and the milk. Place three large spoonfuls of the lemon curd in the floured pudding basin, and gently add the sponge …
From telegraph.co.uk
From telegraph.co.uk
LEMON CHIA PUDDING WITH BLUEBERRY COMPOTE - CRUMBS & CARAMEL
Web 2021-12-08 Add the chia seeds to a bowl or mason jar. Whisk in the dairy-free milk, maple syrup and vanilla. Let sit for 15-30 minutes. Whisk in the lemon juice, cover the bowl or …
From crumbsandcaramel.com
From crumbsandcaramel.com
BAKED LEMON PUDDING WITH BC BLUEBERRY COMPOTE
Web Sweet BC blueberries and tart lemon flavours blend in this delicious dessert. Everyone you serve this to will ask for seconds – so make sure you make a double batch of this recipe! …
From bcaitc.ca
From bcaitc.ca
LEMON PUDDING WITH BLUEBERRY COMPOTE — A THOUGHT FOR FOOD
Web 2017-06-06 3. While whisking, slowly and carefully pour some of the hot milk mixture into the bowl with the egg yolks. Once half of the milk is whisked in, return the pot to the …
From athoughtforfood.net
From athoughtforfood.net
BAKED LEMON PUDDING WITH BC BLUEBERRY COMPOTE
Web Add the zest of 1 lemon, juice of two lemons, and the pure lemon extract. Stir in BC Milk. Gently mix in the flour and salt. In separate bowl, whip egg whites until frothy. Add …
From weheartlocalbc.ca
From weheartlocalbc.ca
STEAMED LEMON PUDDING WITH BERRY COMPOTE - PLAIN.RECIPES
Web Directions. Preheat oven to 325*F. Grease the insides of eight, 4 oz. ramekins with butter and coat with sugar. Set aside. In a mixing bowl, combine the buttermilk, lemon juice …
From plain.recipes
From plain.recipes
LEMON STEAMED PUDDING WITH BERRY COMPOTE - DESSERTS: …
Web Instructions. Preheat the oven to 325 degrees. Pudding Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the …
From nymag.com
From nymag.com
STEAMED LEMON PUDDING WITH BERRY COMPOTE RECIPES
Web Steps: Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl. Finely grate the zest from the lemons.
From tfrecipes.com
From tfrecipes.com
You'll also love