Light Lemon Pudding
One taste of this pudding with its fresh flavour and feather-light texture will quickly dispel the lie that steamed puddings are heavy and to be avoided at all costs. It takes someone with a lot of willpower to resist a second mouthful.
INGREDIENTS:
2 TBSP LEMON CURD
115 G/1 OZ UNSALTED BUTTER
115-150 G/4-5 07, SUGAR
2 EGGS, SEPARATED
55 G/2 oz SELF-RAISING FLOUR
55 G/2 oz FRESH BREADCRUMBS JUICE AND FINELY GRATED RIND
OF 2 LEMONS
LEMON SAUCE:
JUICE AND GRATED RIND OF
3 LARGE, JUICY LEMONS
1 ROUNDED TSP ARROWROOT APPROXIMATELY 85 G/3 OZ
CASTER SUGAR
85 G/3 OZ UNSALTED
BUTTER, DICED
DECORATION:
GLAZED LEMON RIND
DIRECTIONS:
Butter a 850 ml/11/2 pint pudding basin, then coat the base and inside with lemon curd. Prepare a steamer.
Beat together the butter and sugar until light and creamy, then gradually beat in the egg yolks. Using a large metal spoon, lightly fold in the flour, breadcrumbs and lemon juice and rind.
In a clean, dry bowl, whisk the egg whites until stiff but not dry, then gently fold into the lemon mixture using the metal spoon. Spoon into the basin, cover (see page 58) and steam for about 11/2 hours.
To make the sauce, in a small bowl mix a little lemon juice with the arrowroot. Put the arrowroot mixture, the sugar and butter into a saucepan and heat, stirring, until smooth, thickened and clear. Adjust the sweetness, if necessary. Turn the pudding onto a warmed serving plate, pour over sonic of the sauce and sprinkle with glazed lemon rind.
To make the glazed lemon rind, pare thin strips of lemon rind, taking care not to include any white pith. Cut into thin strips, then add to a small saucepan of boiling water, and boil for 2 minutes. Drain and refresh under cold running water. Gently heat 25 g/1 oz sugar in 2 tablespoons of water in the saucepan, then add the lemon strips and simmerfor 8-10 minutes until transparent. Remove using a slotted spoon. The strips can be kept in an airtight container for 2 days.
