Steamed lemon sponge puddings recipe
Steamed lemon sponge puddings with custard Light as air and deliciously sweet, these individual sponge puddings are comfort food to impress. For this recipe you will need four individual pudding moulds, a steamer and kitchen string. 90g/3¼oz butter, softened, plus extra for greasing90g/3¼oz caster sugar2 free-range eggs2 lemons, juice and finely grated zest115g/4oz self-raising flour, plus extra for dusting½ tsp baking powder1–2 tsp milk 90g/3¼oz butter, softened, plus extra for greasing 90g/3¼oz caster sugar 2 free-range eggs 2 lemons, juice and finely grated zest 115g/4oz self-raising flour, plus extra for dusting ½ tsp baking powder 1–2 tsp milk 600ml/20fl oz full-fat milk1 vanilla pod, split lengthways and seeds scraped out3 large free-range egg yolks30g/1oz caster sugar2 tsp cornflour 600ml/20fl oz full-fat milk 1 vanilla pod, split lengthways and seeds scraped out 3 large free-range egg yolks 30g/1oz caster sugar 2 tsp cornflour 8 tbsp golden syrup½ lemon, zest onlyfreshly squeezed lemon juice, to taste 8 tbsp golden syrup ½ lemon, zest only freshly squeezed lemon juice, to taste Method Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds.Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon.To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through.Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Lightly grease and dust the pudding moulds. Lightly grease and dust the pudding moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. In a bowl, beat the butter and sugar until pale and smooth. Crack the eggs into a small jug and beat with a fork. Slowly add the eggs to the sugar and butter mixture, beating continuously. Add the zest, then sift in the flour and baking powder. Fold in to combine. Gently stir in 2½ tablespoons of lemon juice and the milk. Divide the batter evenly between the moulds. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Place a piece of baking paper over each mould, then lay a larger sheet of kitchen foil on top. Fold it over the edges of the bowl and tie in place using string. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. Half fill a steamer with boiling water and place the puddings on the steaming rack above. Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks, caster sugar and cornflour in a large bowl until pale and thickened. Remove the vanilla pod and slowly pour the milk onto the egg mixture whisking all the time. Strain through a sieve into a clean pan and cook over a gentle heat stirring continuously until the mixture is thick enough to coat the back of a spoon. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. To make the syrup, put the golden syrup, lemon zest and juice into a saucepan. Place over a low heat to warm through. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside. Remove the puddings and let them sit for 5 minutes before turning out onto serving plates. Pour over the syrup and serve with custard alongside.