zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Steamed Lemon and Pistachio Puddings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Steamed Lemon and Pistachio Puddings

    These steamed puddings are easy to prepare and cook. The warm, tangy lemon and cardamom syrup complements the light sponge beautifully.

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6

    Ingredients

    • For the sponge:
    • 150g golden caster sugar
    • 100g roasted unsalted pistachio nuts, shells removed
    • 150g unsalted butter
    • Finely grated zest of 2 unwaxed lemons
    • 2 medium eggs
    • 150g self-raising flour
    • Pinch of salt
    • For the syrup:
    • 10 whole green cardamom pods
    • 150g golden caster sugar, plus 2-3 tbsp for the garnish
    • 1 tsp ground arrowroot
    • 3 unwaxed lemons

    Method

    1. Using a sharp paring knife, pare the rind of 1 lemon, taking care not to include too much bitter white pith, and cut into fine strips. Reserve for the garnish. Grate and reserve the zest of the other lemons and then squeeze the juice of all three.
    2. To make the syrup, lightly crush the cardamom pods and scoop out the seeds. Place the sugar, cardamom seeds and 150ml cold water in a medium-sized saucepan over a low heat and stir until the sugar has dissolved. Add the lemon zest and juice and boil for 5 minutes.
    3. Mix the arrowroot with 2 tablespoons of cold water and whisk into the syrup. Simmer for 2-3 minutes, or until the syrup has thickened.
    4. Grease 6 x 150ml pudding basins. Reserve 10-12 of the greenest pistachios for a garnish, then place the rest in a food processor. Pulse until roughly chopped.
    5. To make the sponge, beat the butter, sugar and lemon zest in a mixing bowl with an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well mixed. Sift in the flour and salt and stir in the pistachios. Mix until well combined.
    6. Place 3 teaspoons of the syrup in the bottom of each basin and swirl around, then spoon in the sponge mixture. Level the top. Cover tightly with greaseproof paper first, then with foil, and tie securely with string. Place in a flat-bottomed steamer over a large pan of boiling water. Cover with a tightly fitting lid and steam for 35-40 minutes, until the puddings have risen and are firm to the touch. Check regularly to ensure the pan has not boiled dry and top up with boiling water as necessary.
    7. For the garnish, place the reserved lemon strips in a small pan and just cover with cold water. Bring to the boil, then drain and refresh under cold water. Pat dry with kitchen paper and toss in 2-3 tablespoons of caster sugar.
    8. Roughly chop the reserved pistachios. Just before serving, reheat the remaining syrup. Transfer the pudding to a plate and spoon over the syrup. Garnish with the chopped pistachios and candied lemon strips. Serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.

    Comments

    Average user rating

    4 stars