Steamed Lemon Pudding With Berry Compote Recipes

Steps:

• Preheat oven to 325*F.
• Grease the insides of eight, 4 oz.
• ramekins with butter and coat with sugar.
• Set aside.
• In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
• In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
• In another bowl whip the egg whites to soft peaks.
• Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
• Ladle the batter into the prepared ramekins, filling them almost to the top.
• Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
• Cover with foil and bake for 18 minutes.
• REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
• While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
• (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
• Serve the puddings at room temperature on plates surrounded with the compote.
• Delicious!

Steps:

• 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
• 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
• 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
• 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.

Steps:

• Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
• Fold in flour, salt, baking powder, lemon rind and juice.
• Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
• Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
• Heat preserves with the water.
• Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
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Steps:

• 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until glowing, ash-covered embers begin to form, about 45 minutes. Then use a coal shovel or other like implement to scrape a bed of embers to the side of the fire pit.
• 2. Drop the butter into a metal bowl and place it directly upon the grill grate. Allow the butter to melt, about 1 minute, and transfer the bowl to a resting place to cool slightly.
• 3. Add the sugar, milk, and egg to the butter and whisk until the mixture is light and frothy. Mix in the vanilla and lemon zest.
• 4. In a separate bowl, gently whisk the flour, baking powder, and salt just to combine. Dump the dry ingredients into the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, so long as there are no dry patches.
• 5. Generously butter a 1-quart metal bowl and scatter half the blueberries in the bottom of it. Scrape the batter on top of the berries. Scatter the remaining berries on top of the batter.
• 6. Place the baking stones or tea towel in the bottom of the Dutch oven. Rest the batter-filled bowl on top of the stones or towel. Pour enough water into the Dutch oven to reach halfway up the side of the bowl. Cover the pot and rest it on the bed of glowing embers. Shovel additional glowing embers on top of the lid. Allow the pudding to steam for 40 to 50 minutes, or until it is firm to the touch and a wooden skewer inserted in the center comes out clean. Allow the pudding to rest in the pot, uncovered, for 15 minutes before turning it out onto a platter. Cut the pudding into slices and serve.