Steamed lemon and gooseberry jam pudding

Name: Steamed lemon and gooseberry jam pudding
Yield: 6 servings
Cuisine: Bistro
Ingredients: 0.00 jam gooseberry; 0.00 butter; 0.00 castor sugar; 0.00 eggs; 0.00 flour self-raising; 0.00 Baking powder; 0.00 lemon juice; 0.00 lemon zest only; 0.00 custard to serve

6 servings

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By Food24 November 03 2009

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Ingredients (9)

0.00	jam — gooseberry
0.00	butter
0.00	castor sugar
0.00	eggs
0.00	flour — self-raising
0.00	Baking powder
0.00	lemon juice
0.00	lemon — zest only
0.00	custard — to serve

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Method:

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.