This is one of the classic pudding recipe. It is so good, when i say it is good then it is wonderful. I am not a big cake eater, but this one is total different it is delicious very lemony and tasty.. This pudding is just so moist and decadent.
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Check out my Treacle Sponge Pudding as well..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 hour and 30 mins
Serves: 5 to 6
Recipe Source: BBC
Ingredients:
For Pudding:
Unsalted Butter – 1/2 cup (115 grams)
Sugar – 1/2 cup (100 grams)
Eggs – 2
Lemon Zest – 1 tsp
Lemon Juice – 3 tblspn
Self Rising Flour / Maida – 1 cup (120 grams) (check notes for alternates)
Salt a pinch
For Lemon Sauce:
Lemon Juice – 6 tblspn
Water – 1/2 cup
Sugar – 4 tblspn
Cornflour – 1 tsp
(My 1 cup measures 240 ml)
SELF RISING FLOUR RECIPE HERE
Method:
Take a heat safe glass bowl or pudding bowl. Line the bottom with a circle of parchment paper and grease it well with oil or butter. Set aside.
Beat butter, sugar and beat till creamy. Now add in salt and mix well.
Now add in lemon zest, eggs and mix well.
Add in self rising flour and mix well. Add in lemon juice and fold gently.
Spoon this in prepared pan.
Take a parchment paper and grease it with oil or butter. Place it over the pudding bowl and place a sheet of foil over it and press it well. Now seal with a elastic band.
Now take a large pot, fill with water 1/2 way, place a plate in the bottom. Place the bowl on top and cover with a lid. Bring it to a boil and simmer for 1 hour and 30 mins.
Now insert a toothpick to check whether the pudding is done.
Now remove it from pot and cool for 5 mins. Now run a knife around the edges.
Invert it over a plate.
Now make sauce, take sugar, lemon juice, water in a sauce pan and boil it for 5 mins. Now add in cornflour mixed with water into it and mix well.
Spoon this sauce over the pudding and serve.
Notes:
1)If you dont have self rising flour, it is easy to make. Check this link. Or use 1 1/2 cup of plain flour (maida) and add in a total of 2.5 tsp of baking powder and 1/4 tsp of salt to the recipe.
Pictorial:
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| take all your ingredients |
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| first lets prepare the pudding bowl, take a heat safe bowl and line it with a circle of parchment paper in the bottom |
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| grease the bowl with oil or butter |
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| grate the lemon skin till the part where it is still yellow. Squeeze lemon juice and set aside |
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| take butter in a bowl |
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| add sugar |
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| add a pinch of salt |
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| cream well |
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| add lemon zest |
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| eggs |
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| mix well |
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| add self rising flour..Recipe here or you can check the notes for alternates |
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| add lemon juice |
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| fold gently |
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| spoon into the prepared pan |
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| now take a sheet of parchment paper and grease it with oil |
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| place over the pudding |
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| place a layer of foil |
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| cover it |
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| seal it with a elastic band |
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| take a pot and fill with water , place a plate |
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| place the pudding bowl |
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| cover with a lid and steam |
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| done |
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| run knife around the edges and unmould it |
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| now make lemon sauce..take sugar in a sauce pan |
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| add lemon juice |
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| add water |
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| simmer for 2 to 3 mins |
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| take cornflour in a bowl |
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| add water to make a slurry |
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| pour it in |
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| mix well |
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| spoon the sauce over the cake |
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| done |
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| Serve |
can v use bread instead of self rising flour and any other alternate for unsalted butter
In the method you have said to add golden syrup in the bowl but this is not there in ingredients.
Anju