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two individual steamed lemon puddings garnished with cream and lemon with dessert fork and a halved lemon on a dark linen covered counter
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5 from 6 votes

Individual Steamed Lemon Puddings

An impressive dessert recipe to keep on hand, these little steam oven lemon puddings are simple to mix up and reheat amazingly well, making them a perfect do-ahead dinner party finale.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Australian, English
Keyword: lemon pudding, steamed lemon puddings
Servings: 6
Calories: 426kcal

Ingredients

Instructions

  • Lightly grease the inside of 6 x ½ cup molds and line the base of each with a little square of baking paper (if you’re cooking your puddings in ramekins or cups and don’t plan to turn them out for serving, skip the baking paper). Set aside.
  • Cream the butter and sugar in the bowl of a stand mixer until light and fluffy.
  • Add the eggs, one at a time, beating well to mix after each addition.
  • Mix the flour and baking powder together in a bowl, then fold in the butter/egg mixture until just combined. Add the lemon zest and juice and gently mix until smooth.
  • Preheat oven to 100⁰C/212⁰F, steam setting (100% humidity).
  • Divide the mixture evenly between the greased molds and smooth the tops. Cover each with a pleated piece of aluminium foil – press the foil around the molds but not too tightly as they need enough ‘give’ to rise a little.
  • Put the molds onto a rack or perforated tray and steam for 25 minutes to cook through. Stand for 5 minutes before turning out and serving with cream, ice cream or custard.

Notes

  1. Makes 6 individual puddings, or a single large one.
  2. This is a dish you could make as one larger pudding but I’ve opted to turn it into pretty little single serve ones. They’re easy to make, keep well in the fridge or freezer and if you were an organised host, you could make some well ahead of time for a dinner party dessert almost no-one will turn down. If you’re making ahead and reheating, just put the covered puddings in the oven at 100⁰C/212⁰F for 10-15 minutes to warm through before serving.
  3. If you’d like to make this in a large single pudding basin, use a 1 qt/1L bowl and steam, covered, for 1 ½ hours to cook through.
  4. I like to serve this with pouring cream or ice cream, though my husband loves it with custard.

Nutrition

Calories: 426kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 18g | Vitamin A: 788IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 2mg