Basic Steamed Lemon Pudding
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine/shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely grated lemon rind||1|
|Lemon juice||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
Sift flour with baking powder and salt and set aside.
Cream butter and sugar until light, add eggs, one at a time, beating well after each addition.
Beat in lemon rind and juice.
Add flour alternately with milk, beginning and ending with flour; beat well after each addition.
Spoon into a well-greased 1 1/2-quart mold or metal bowl, cover with a greased double thickness of foil, and tie around with string.
Set on a rack in a large kettle and pour in enough boiling water to come halfway up mold.
Cover and steam 1-1 1/2 hours or until metal skewer inserted in center of pudding comes out clean.
Keep water simmering throughout, replenishing as needed with boiling water.
Uncover mold and let stand 2-3 minutes, then invert on serving dish.
Cut in wedges and serve warm with hot Lemon Sauce or Custard Sauce.
Leftover pudding may be wrapped in foil and reheated in a 350° F. oven for 20-30 minutes.