The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
Well this challenge didn't work out that well. I actually managed to steam the pudding, but when it came to flipping it over....well lets just say it was one big mountain of steamed dough - tasty steamed dough! So after all I had something to work with. Filled it in glasses, topped it with whipped cream and fresh strawberries yummy!
Some extra whipped cream anybody?
Lemon Steamed Pudding:
150g butter, softened
- 3/4 cup caster sugar
- 2 large lemons, rind finely grated, juiced
- 2 eggs, at room temperature
- 1 1/2 cups self-raising flour
- Grease a 6-cup capacity pudding basin. Line base with baking paper.
- Using an electric mixer, beat butter, sugar and lemon rind until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add 1/3 cup juice. Fold until just combined.
- Spoon batter into basin. Smooth surface. Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer in a large saucepan. Sit basin on trivet. Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan. Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required.
- Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a warm plate. Top with lemon zest. Cut into wedges and serve with cream. (or whipped cream)
- Original from: Taste.com