Steamed Lemon Raspberry Sponge Pudding Recipes

STEAMED LEMON CUSTARD WITH RASPBERRIES

Steps:

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
• Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.

STEAMED LEMON PUDDING WITH BERRY COMPOTE

Steps:

• Preheat oven to 325*F.
• Grease the insides of eight, 4 oz.
• ramekins with butter and coat with sugar.
• Set aside.
• In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
• In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
• In another bowl whip the egg whites to soft peaks.
• Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
• Ladle the batter into the prepared ramekins, filling them almost to the top.
• Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
• Cover with foil and bake for 18 minutes.
• REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
• While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
• (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
• Serve the puddings at room temperature on plates surrounded with the compote.
• Delicious!

LEMON RASPBERRY SPONGE PUDDING

Steps:

• In a large bowl use a fork to mix the butter until creamy. Add sugar and mix until well incorporated and fluffy. Mix in egg yolks one at a time, blending each yolk completely into the mixture before adding the next. Stir in flour, JELL-O instant pudding, milk, lemon zest and lemon juice, combine well.
• In a separate large bowl use a whisk to whip the egg whites until stiff peaks form. Carefully fold the egg whites into the pudding mixture. Pour mixture into 7"x9" pan or 6 small to medium sized ramekins. Scatter raspberries across the top of the pudding mixture.
• Bake for 30-35 minutes or until lightly browned on top but not set on bottom. Remove from oven, cool slightly and dust tops with powdered sugar. Serve immediately.

ENGLISH STEAMED LEMON PUDDING

Steps:

• Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
• Fold in flour, salt, baking powder, lemon rind and juice.
• Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
• Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
• Heat preserves with the water.
• Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
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