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    Steamed Citrus Pudding

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    Steamed Citrus Pudding

    You can use bought or home made candied peel for this, and you'll need 4 small metal pudding basins.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 115g softened butter, plus extra for greasing
    • 100g chopped mixed peel
    • Finely grated zest of 1 small orange and half its juice
    • 2 medium eggs
    • 115g self-raising flour, sifted
    • Finely grated zest of a lemon, and half its juice
    • 115g caster sugar
    • Sauce (optional)
    • 15g butter
    • Juice of half an orange
    • Juice of half a lemon
    • 30g caster sugar
    • 30g candied peel, finely sliced


    1. Preheat the oven to 180°C/gas mark 4. Melt a little butter and generously brush 4 x 200ml metal pudding basins. Take 40g of the chopped peel and scatter in the bases of the basins. Cut a circle of greaseproof paper to fit the top of each basin.
    2. Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually beat in the eggs. Add the lemon and orange juice with the remaining 60g chopped mixed peel. The mixture will separate, but don't worry. Fold in the flour and distribute between the pudding basins. Gently press the greaseproof paper on to the batter before tightly covering with foil. Place in a deep tray and pour in enough boiling water to reach half-way up the puddings.
    3. Place in the oven and bake for 35 minutes or until the puddings are well risen and firm to touch. Allow to sit for a minute or two, then loosen with a knife and turn out on to warm serving plates.
    4. If you want to serve a citrus sauce with the puddings, put the juice of half a lemon and half an orange in a small saucepan with the sugar, butter and candied peel. Gently heat, stirring regularly until the sugar has melted, then bring up to the boil and serve with the warm puddings.

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