Lemon steamed puddings!

A lovely winter treat that I'm rather fond of is the simple steamed pudding. A few nights ago I decided that I would make a few lemon steamed puddings for dessert. Now – of course I cook a lot, and I am often concerned by the amount of leftovers I seem to generate. Not such a bad thing of course, but it does keep piling up and up! And sometimes I feel as though I am fighting a losing battle wrestling with the contents of my fridge.

So I decided to make exactly half of this [LINK] recipe I found on the Woman’s day Australia site, and see how that turns out. And in fact, the puddings turned out quite lovely – especially with a drizzle of lemon at the end. The only thing I would change is that I would put them on whilst cooking dinner (they have a 40 minute cook time), so as to minimise (or at least contain!) the dishes I need to do (I felt like I did 2-3 lots of dishes last night!).

So here’s my version (makes 3 ramekin puddings)

30g butter
¼ cup castor sugar
1 egg
¾ cup sifted SR flour
1/8 cup milk
Finely grated zest of half a lemon
Lemon wedges, to drizzle
Cream, to serve

Beat butter and sugar together until creamy
Add egg and mix until mixture is fluffly and pale
Fold in flour and milk

Lightly grease and flour 3 (3/4 cup size) ramekins
Divide pudding mix between the ramkins
Cover each one tightly with greased aluminium foil, and seal (you can use kitchen string to tightly tie – I just “overfolded” the foil, so there was little chance of water getting in
Place in a large soup pot, and add boiling water until the water is halfway up the side of the ramekins.
Bring to boil, then turn heat to low and let it simmer for 40 mins.

Remove from pot, and turn into bowls. Drizzle with lemon juice, and serve with cream.

Yum! And frugal – lots of people have these simple ingredients already in their cupboard. That’s what I like about this recipe.