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Basic Steamed Lemon Pudding

Western.Chefs's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine/shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Finely grated lemon rind 1
  Lemon juice 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Servings: 
4

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