Steamed Lemon and Rosemary Pudding

We don’t always have dessert or pudding after our evening meal, but with my mother in law with us. I thought why not, we all need a little sweetening.

I had decided that I wanted to make something different, something that my mother in law would perhaps appreciate - a classic British steamed lemon pudding. But these are no ordinary puddings, these are made with the addition of rosemary. I knew in my mind that the rosemary and lemon combination would work perfectly, as I've made lemon and rosemary sorbet, plus a Rosemary, parsnip and lemon tart before. I was just not sure whether she would like it or not. I went ahead with my plans and made it anyway as I was determined to introduce her to some new flavour combinations.

Unlike the photographed exhibit above that was plonked on the plate a day later - cold. The fresh steamed lemon and rosemary puddings came out easy without any stick to the moulds. They were soft and perfectly edible, but there was one flaw. Sadly, neither the citrus zingy lemon or the rosemary flavour came though strong. Both flavours were very subtle. D described this steamed pudding as a recipe in progress. I have adjusted the recipe below, so this time the flavours should come though, that is of course if you are interested in giving it ago.

At the weekend we went for a walk around Glasgow Botanical Gardens. The only photograph we took whilst there was of this little monkey. Someone obviously thought he looked a bit cold and was kind to give him a snug knitted hat that looks a bit like a strawberry. His gorgeous hat amused me, well it is a well known fact that most of the bodys heat is lost through the head, so I've decided to call this photograph 'Keeping monkey warm' . I think the knitted hat also gives him a little colour against the snow white backdrop. The monkey is sat on the lap of it marbled owner King Robert of Sicily.

I am submitting the above image to Jacqueline of Tinned Tomatoes who is hosting this months No Croutons Required Challenge. The challenge is to submit a festive photo, it doesn't have to involve food, just something that captures the mood of the festive season. I think this monkey captures the festive wintry mood in Scotland. I also think if nothing else it may bring a smile to fellow bloggers faces.

Steamed Lemon and Rosemary PuddingServes 4

If you have them use 4 individual plastic pudding moulds with matching lids. Alternatively, make one large pudding using a generously buttered 1.3 litre ceramic or plastic basin. Cover the basin with baking parchment and foil, secured tightly with string. It will take about 1¼ - 1 ½ hour to cook for larger basins. Check the water level halfway and top up as necessary.Ingredients
125g unsalted butter, softened to room temperature
125g caster sugar
2 large free-range eggs
1 large free-range egg yolk
200g self-raising flour
Finely grated zest of 1 unwaxed lemon
Juice from 2 lemons

1 teaspoon fresh rosemary leaves, finely minced

MethodWhisk the butter and sugar together until light and fluffy. Lightly beat the eggs and egg yolk together. Gradually whisk the eggs into the creamed butter mixture, adding a tablespoon of flour if the batter threatens to curdle. Fold in the flour followed by the lemon zest, juice and minced rosemary.
Divide the batter among the prepared pudding moulds and cover with lids. Place the moulds in a wide pot and carefully pour in boiling water to reach two-thirds up the sides of the moulds. Cover the pot with a lid and steam over a medium heat for 45 minutes to an hour, until the puddings have risen and are lightly golden at the sides.
Remove the puddings and cool slightly. While still warm, invert the puddings on to rimmed plates and serve with cream or custard.