Recipe: Steamed Lemon Puddings with Lemon Curd/Butter

Steamed Lemon Pudding: (makes 10-12)

Ingredients:

• 250g softened butter
• 1 cup (220g) caster sugar
• 3 tsp grated lemon rind
• 3 tbsp lemon juice
• 3 large eggs
• 3 cups (450g) self-raising flour
• 1 cup (250ml) milk

Method:

1. Using an electric beater cream the butter and sugar until pale and creamy.
2. Add in one egg at a time, beating well in between.
3. Now add the milk and flour in 3 batches, stirring well in between, until all is smoothly combined.
4. Melt some extra butter (25g) to grease your mugs/ramekins (anything ceramic will do).
5. Pour in the mixture to about 1/2 - 2/3 full. 
6. Cover each mug with baking paper first and then foil over that. Use string to tie it securely if needed and remove any long ends so that no part extends further than halfway down the cup. (this is to ensure no water gets soaked into the cups)
7. Place mugs into a deep dish/tray or large pot and place on stove.
8. Fill with boiling water to halfway up the cup and leave to simmer for 30-45mins or until skewer comes out clean.
9. Serve with lemon curd (recipe below).

Lemon Curd/Butter: (makes 500g)

Ingredients:

• 150g butter
• 1 1/2 cups (335g) caster sugar
• 2 eggs whisked
• 2 egg yolks whisked
• 3 tsp grated lemon rind
• 1 cup (250ml) freshly squeezed lemon juice

Method:

1. Melt butter in a saucepan over medium heat.
2. Add sugar, eggs, egg yolk and lemon juice while stirring to ensure the eggs don't cook.
3. Continue stirring for 5 minutes or until the mixture boils and thickens.
4. Remove from heat and leave to cool (it will thicken some more).
5. Strain through a sieve to remove any lumps.

Random funky lemon my mum picked the other day.

Adapted from: http://www.taste.com.au/recipes/37059/lemon+curd+steamed+pudding?ref=zone,winter-favourites