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Steamed Lemon and Pistachio Puddings
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These steamed puddings are easy to prepare and cook. The warm, tangy lemon and cardamom syrup complements the light sponge beautifully.
If your pudding basins won't all fit in your steamer, cook them in the oven instead. Cover securely in greaseproof paper and foil and stand in a deep roasting tin, adding boiling water to reach halfway up the basins. Cook at 180°C, gas mark 4, for 35-40 minutes, regularly checking the level of hot water in the tin: top up with boiling water if necessary. Add the remaining syrup and garnish.
This recipe was first published in January 2003.