Lemon Steamed Pudding Food

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING

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.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
• Stir the dry ingredients together and slowly mix them into the yolks.
• In a separate bowl, whip the whites until stiff then fold them into the batter.
• Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
• To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

FASTEST EVER LEMON PUDDING

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.