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Lemon and poppy seed steamed puddings with crème anglaise
Serves 4 Desserts and puddings
Ingredients
- 100g unsalted butter, at room temperature, plus extra for greasing
- 70g light brown sugar
- 2 large eggs, at room temperature
- 40g Greek-style yoghurt
- 130g self-raising flour
- ¼tsp baking powder
- zest and juice 1 lemon
- 1tsp poppy seeds milk, if needed
- 8 heaped tsp lemon and poppy seed marmalade (see recipe, below)
To serve
- 400ml thin custard or crème anglaise (homemade or bought) or double cream
Method
Grease four small pudding moulds/basins or ramekins, approx. 7.5cm in diameter, each holding 150ml. Cut out four baking paper discs to fit just inside the rim, then lightly grease one side. Cut four squares of foil that are big enough to make a domed hat over the top of the moulds.
In a stand mixer fitted with the paddle attachment, or with an electric hand whisk, cream the butter and sugar until pale and fluffy. Mix in 1 egg at a time, fully incorporating each before adding the next, then slowly mix through the yoghurt.
In a separate bowl, mix together the flour, baking powder, a pinch of salt, the lemon zest and poppy seeds. Add a large spoonful at a time to the wet ingredients, mixing until just combined, until you have a smooth batter, then stir through the lemon juice and a little milk to loosen the mixture if it’s too stiff.
Fill each pudding mould with 2 heaped tsp marmalade, then equally distribute the batter among the moulds. Smooth down the tops with a spatula and place a paper disc on top of each, greased-side down, touching the entire surface. Cover each mould with a domed foil hat, securing with kitchen string or an elastic band to make them watertight.
Boil a large kettle of water. Place the moulds in a large saucepan with a lid and pour in enough boiling water to reach three-quarters of the way up the sides of the moulds. Cover the pan with the lid and steam over a medium-high heat for 30–35 minutes. Keep an eye on the water level, topping it up when necessary. They should rise slightly and spring to the touch –they are ready when an inserted skewer comes out clean.
When the puddings are ready, use oven gloves to turn them upside down on to a plate, releasing them from their moulds. The marmalade should dribble down the sides. Serve with warm custard, crème anglaise or cream.
COOK’S NOTES
For one large pudding, steam for around 1½ hours. The puddings can be made and kept in the fridge for 2–3 days (or frozen and thawed before reheating); re-steam for 10–15 minutes to warm through.
Lemon and poppy seed marmalade
MAKES 5–6 X 250ML JARS
1.5kg unwaxed lemons
1 litre water
1kg white granulated sugar
2tsp poppy seeds
Follow the marmalade method, adding in the poppy seeds at the beginning of the process.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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