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Steamed Lemon Pudding


Steamed lemon pudding

Steamed lemon pudding

S. Wongkaew

A simple, timeless recipe for steamed lemon pudding. Perfect for summer or winter, pair the zesty pudding with ice-cream, berries or custard.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4-6 servings


  • 125 g (4 oz) soft butter
  • 125 g (4 oz) caster sugar
  • 1 tsp vanilla essence
  • 2 medium eggs, at room temperature
  • 200 g (7 oz) self-raising flour, sifted
  • Zest and juice of 1 1/2 lemons
  • 1/4 cup apricot jam or marmalade
  • Special equipment: 1 liter pudding or heatproof Pyrex bowl, baking paper


  1. In a large bowl cream butter, sugar and vanilla essence until pale and fluffy. Add eggs one at a time, fully incorporating before adding the next.
  2. Fold in the flour, then add lemon zest and juice and fold gently. Butter a 1-litre (1 2/3 pt) pudding or Pyrex bowl and spoon in the pudding mixture. Use the back of a spoon to smooth surface.
  3. Cover bowl with buttered greaseproof paper and foil. Tightly crimp foil around the edges. Place pudding bowl into a large, heavy-based pot and pour in enough water to come three-quarters of the way up the bowl.
  4. Bring water to the boil then reduce to a simmer, cover and cook for 1 1/2 hours. Makes sure you check heck the water level and add a little more if needed.
  5. Carefully remove pudding bowl from the water and allow to stand for 10 minutes. Remove the foil and greaseproof paper and run a small knife around the edge of the pudding.
  6. Gently unmould onto a serving plate. Use a spoon to top with apricot jam or marmalade and serve immediately.
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