Steamed lemon and gooseberry jam pudding

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 45 ml gooseberry jam (preferably homemade)
  • 150 ml butter
  • 170 ml castor sugar
  • 3 whole eggs
  • 315 ml self-raising flour
  • 7 ml baking powder
  • 60 ml lemon juice
  • finely grated zest of 6 lemons
  • custard, to serve


Generously butter each pudding mould.
Put a generous spoonful of gooseberry jam on the base of each mould.
Cream butter and sugar until the mixture becomes pale and creamy.
Beat eggs and pour slowly into the butter and sugar mixture.
Sift flour and baking powder together and fold into the batter along with the lemon juice and zest.
Mix well and pour into the moulds.
Seal the bowl thoroughly with wax and tie with string.
Place in 4 cm of simmering water.
Seal the pot and steam for 1 hour.
Allow to sit for 5 minutes before unmoulding, and serve with lots of homemade custard.

Read more on: steam  |  fruit


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