members recipes

I used to be averse of making steamed puddings before last week. Even despite how much I adored eating them. To me there was always some magic about their moist texture, which is so dense and soft at the same time. These lemon puddings changed this and I can\'t tell you how happy it makes me.

Ingredients
makes 2 individual puddings



For the sponge:

60 g butter

40 g plain flour

1/2 tea spoon baking powder

40 g light brown sugar

1 egg

zest of 1/3 of a lemon

1 tbs lemon juice

1 tbs milk



For the lemon syrup:

30 g light brown sugar

1 tbs lemon juice

2 tbs water

Method
Combine all the sponge ingredients at room temperature in a food processor till you get a smooth batter. It should have pouring consistency, it it\'s too thick, add 1 more tbs of milk.

In a small saucepan combine the syrup ingredients. Heat stirring till the sugar dissolves.

I used ordinary ceramic tea cups to make the puddings. Butter the cups slightly. Pour in the syrup. Then spoon in the batter.

Cover the cups with lightly buttered pieces of foil and fix them with rubber bands. Place the cups in a large saucepan. Pour in enough boiling water from a kettle to cover 2/3 of the cups\' hight. Cover the pan with a lid. Set it over high heat and bring to boil. Reduce the heat to low and steam for 40 minutes.

Take the pan off the heat. Carefully take the cups out of the water and let rest for 2 minutes. Remove the foil covers and turn the puddings on the serving plates.

Serve right away. Vanilla ice-cream or creme anglaise both seem to be perfect to complements to this dessert.

More pictures:
http://fooodstory.blogspot.com/2011/08/steamed-lemon-puddings.html