Steamed Lemon Pudding Recipe

Steamed Lemon Pudding Recipe

Creating an authentic Steamed Lemon Pudding with Treacle Sauce is a journey into the world of classic British desserts, loved for its warm, comforting flavors and delicate citrus notes. This pudding combines a light, spongy lemon pudding with a rich, sticky treacle sauce, which adds a warm, caramelized sweetness. Perfect for chilly days or special occasions, it’s both elegant and nostalgic.

Here’s a step-by-step guide to making this delicious dessert from scratch, with tips on steaming, balancing flavors, and achieving the perfect texture.

1. Background of Steamed Pudding in British Cuisine

Steamed puddings are an integral part of traditional British cooking, often served as a comforting end to a meal. Originating in Victorian times, steamed desserts became popular due to their easy preparation using pantry ingredients and their ability to stay moist and rich without drying out, a common problem with baked desserts. Steamed lemon pudding, specifically, brings a fresh twist with its bright citrus flavor, and the treacle sauce offers a wonderful, caramel-like balance.

2. Ingredients for Authentic Steamed Lemon Pudding with Treacle Sauce

To make this dessert, you’ll need quality ingredients. The following is a list of preparations:

For the Steamed Lemon Pudding:

• 175g (¾ cup) unsalted butter, softened
• 175g (¾ cup) caster sugar
• 3 large eggs
• Zest of 2 lemons (for a strong lemon flavor)
• Juice of 1 lemon
• 175g (1 ½ cups) self-raising flour, sifted
• A pinch of salt

For the Treacle Sauce:

• 150g (¾ cup) golden syrup
• 1 tbsp black treacle (or molasses for a deeper flavor)
• 2 tbsp unsalted butter
• 2 tbsp heavy cream (optional, for a silkier texture)

3. Equipment Needed

A steamed pudding needs specific equipment to get the perfect texture and consistency:

• Pudding Basin: A ceramic or metal basin with a lid is ideal, but you can cover a regular bowl with parchment and foil if necessary.
• Steaming Setup: A large pot with a trivet or a steaming basket to hold the basin off the base.
• Baking Parchment and Foil: To securely cover the basin and prevent water from seeping into the pudding.

4. Preparing the Lemon Pudding Batter

1. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. This helps incorporate air, giving the pudding its signature light texture.
2. Add the eggs: Beat each one in until it’s completely combined, then add the next one. This gradual incorporation prevents the batter from curdling and keeps it smooth.
3. Incorporate Lemon Zest and Juice: Add the lemon zest and juice, stirring to combine. The zest is crucial for intense lemon flavor, as it contains essential oils that won’t bake away like lemon juice might.
4. Fold in Flour: Sift the flour and salt into the bowl and fold gently, ensuring the batter remains light and airy. Folding rather than stirring vigorously helps maintain the pudding’s softness.
5. Prepare the Pudding Basin: Grease your pudding basin thoroughly with butter, then spoon in the batter. Smooth the top with a spatula, but don’t press it down too firmly – a little extra space in the basin allows for rising.

5. Steaming the Lemon Pudding

1. Cover the Basin: Place a circle of baking parchment over the pudding’s surface, then cover with a layer of foil. Make sure to secure the foil tightly around the edge of the basin, and create a pleat to allow room for the pudding to expand.
2. Prepare the Pot: Fill a large pot with about 2 inches of water and bring it to a gentle simmer. Place a trivet or steaming basket in the pot to prevent the basin from touching the water directly.
3. Steam the Pudding: Place the pudding basin on the trivet in the pot, then cover the pot with a lid. Give the pudding one and a half to two hours to steam. Keep an eye on the water level, topping it up with boiling water as needed to maintain a steady steam.
4. Check for Doneness: After 1.5 hours, carefully remove the basin’s covering to check if the pudding is set. When a skewer is placed in the middle, it should emerge clean. If it’s still wet, cover it back up and steam for another 10-15 minutes.

6. Making the Treacle Sauce

Treacle sauce provides the rich sweetness that complements the tart lemon pudding. Here’s how to make it:

1. Combine Syrup and Treacle: In a small saucepan, warm the golden syrup and black treacle over low heat. Stir gently to combine, allowing the treacle to melt into the syrup.
2. Add Butter and Cream: Stir in the butter, letting it melt completely into the mixture. If you want a smoother, creamier sauce, add the heavy cream. Heat until just combined – avoid boiling.
3. Adjust Consistency: If you prefer a thicker sauce, simmer the mixture for a minute or two until it reaches the desired thickness.

7. Serving the Steamed Lemon Pudding

1. Turn Out the Pudding: Let the pudding cool slightly, then run a knife around the edge to loosen it. Invert it onto a plate, tapping gently to release it from the basin.
2. Pour Over the Treacle Sauce: Drizzle the warm treacle sauce over the pudding, allowing it to seep into the surface and coat the edges. For those who would want additional sauce, you may also offer it on the side.
3. Garnish (Optional): Serve with a dollop of whipped cream, custard, or a scoop of vanilla ice cream for extra indulgence.

8. Tips for a Perfect Steamed Pudding

• Prevent Water from Entering: Secure the parchment and foil tightly around the basin to avoid water seeping in during steaming.
• Steady Temperature: Keep the water at a gentle simmer; a rapid boil can make the pudding dense.
• Don’t Rush the Steaming Process: Steamed puddings require time to develop their texture. Avoid removing the lid from the pot too often, as this releases steam and reduces the overall temperature.

9. Storing and Reheating

Here’s how to preserve leftovers if you have any:

• Refrigerate: Any leftovers may be kept in the refrigerator for up to three days in an airtight container.
• Reheat: Gently reheat the pudding by steaming it again for 20 minutes, or microwave individual portions. Warm the treacle sauce separately for pouring.

10. Variations on Steamed Lemon Pudding with Treacle Sauce

For those interested in exploring different flavors, here are a few delightful variations:

• Lemon and Ginger: Add grated fresh ginger or powdered ginger to the batter for a warming twist.
• Orange and Treacle: Substitute lemon zest and juice with orange for a milder citrus flavor.
• Maple Treacle Sauce: Replace golden syrup with maple syrup in the sauce for a unique sweetness.

Final Thoughts

Making Steamed Lemon Pudding with Treacle Sauce from scratch is a labor of love that rewards with its rich flavors and comforting warmth. Following these steps and tips will help you achieve the light, fluffy texture of the pudding and the indulgent richness of the treacle sauce. This British dessert is perfect for gatherings, holidays, or as a treat for those nostalgic for traditional recipes. Enjoy the satisfaction of creating this pudding and savoring every bite!