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Basic Steamed Lemon Pudding Recipe
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine/shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely grated lemon rind||1|
|Lemon juice||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
Calories 525 Calories from Fat 235
% Daily Value*
Total Fat 27 g41%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 169 mg
Sodium 368.9 mg15.4%
Total Carbohydrates 64 g21.3%
Dietary Fiber 1.4 g5.7%
Sugars 27 g
Protein 9 g18.4%
Vitamin A 17.1% Vitamin C 8.4%
Calcium 24.6% Iron 16.4%
*Based on a 2000 Calorie diet
Cream butter and sugar until light, add eggs, one at a time, beating well after each addition.
Beat in lemon rind and juice.
Add flour alternately with milk, beginning and ending with flour; beat well after each addition.
Spoon into a well-greased 1 1/2-quart mold or metal bowl, cover with a greased double thickness of foil, and tie around with string.
Set on a rack in a large kettle and pour in enough boiling water to come halfway up mold.
Cover and steam 1-1 1/2 hours or until metal skewer inserted in center of pudding comes out clean.
Keep water simmering throughout, replenishing as needed with boiling water.
Uncover mold and let stand 2-3 minutes, then invert on serving dish.
Cut in wedges and serve warm with hot Lemon Sauce or Custard Sauce.
Leftover pudding may be wrapped in foil and reheated in a 350° F. oven for 20-30 minutes.