Steamed lemon and strawberry pudding
(12 Jan 2017)

Steamed lemon and strawberry puddings Expresso

Steamed lemon and strawberry puddings
Recipe by Zola Nene

Makes 4 individual puddings

4 Tbs strawberry jam
125g cake flour
100g Selati castor snow
1 tsp baking powder
60g butter, chilled and diced
Zest of 1 lemon, finely grated
1 large egg
190ml milk

Place a large pot onto the stove, and fill with 3cm depth worth of water and bring to the boil.
Grease 4 dariole moulds (you can also use tea cups) then place a generous tablespoon of strawberry jam in the bottom of each.
Combine the flour, sugar and baking powder, then rub in the butter until the mixture resembles breadcrumbs.
Stir in the lemon zest.
Mix together the egg and milk then add to the dry ingredients to form a batter.
Spoon mixture into the moulds to cover the jam.
Cover the dariole moulds with foil, making a fold in the middle to allow for expansion during cooking.
Place a rack or folded tea towel into the pot of water (this is to elevate the moulds during cooking so that they aren’t in contact with the hot base of the pot during cooking.
Place the puddings into the pot, cover with a lid and leave to steam for about 1 hour (or until a skewer inserted comes out clean) – keep an eye on the water level, and keep topping up with boiling water.
Serve puddings unmoulded onto a plate and serve with hot custard and fresh strawberries.




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