Steam or Boiled Pudding Teatime Treats Ideas
Lemon Steam Pudding Recipe
This is a recipe for a steam or boiled pudding. It is unique in that instead of flavouring the pudding through the use of lemon juice, it actually places a whole lemon right in the middle. Some places of the United Kingdom refer to it as pond pudding (such as Sussex Pond, Wessex Pond etc)
Lemon Steam Pudding
8oz self raising flour
2oz fresh white breadcrumbs
1 whole lemon
4oz brown sugar
To make the pastry, mix all the dry ingredients in a bowl.Then add some milk in order to make a soft dough. Keep approx. one third of the dough for the lid. Roll out the remainder into a circle and line a well buttered/greased 2 pint pudding bowl. Allow the pastry to overlap the edges
Wash the lemon well and prick over with a thick fork or even a knitting needle. Smear with the butter then roll in the sugar. Place in the lined basin along with any sugar and butter which is left over.
Roll the pastry, which had been kept to make a lid. Seal this with a little water. Then cover the pudding with greaseproof paper and seal with kitchen foil. Steam for between 3 and 4 hours and serve straight from the bowl.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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