Accompaniments
desserts
desserts
continued
27
lemon and lime deliCious pudding
Serves 8
180g butter
11⁄2 cups / 330g caster sugar
2⁄3 cup / 100g self-raising flour, sifted
11⁄2 tablespoons grated lemon rind
11⁄2 tablespoons grated lime rind
1⁄4 cup / 60ml lemon juice
1⁄4 cup / 60ml lime Juice
4 x 60g eggs, separated
11⁄2 cups / 375ml milk
Sifted icing sugar, for serving
Thickened cream, for serving
1.
Cream butter and sugar in a mixing bowl until light
and fluffy. Fold in flour, lemon rind, lime rind, lemon
juice and lime juice.
2.
Combine egg yolks and milk, whisk into flour mixture
to form a smooth batter. Beat egg whites until stiff
peaks form, fold into to batter.
3.
Pour batter into lightly-greased heat proof pudding
bowl. Ensure the pudding bowl is a suitable size and
type to fit the removable crockery bowl. Cover the
pudding bowl with aluminium foil and secure with
kitchen string.
4.
Place 1-2 cups water into the removable crockery
bowl. Add prepared pudding bowl. Cover with lid and
cook on Low setting 5-6 hours. Check water level
throughout the steaming process.
5.
Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
6.
Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable to
fit the shape of the removable crockery bowl
is required for the recipes on this page. Do
not allow the pudding bowl to touch sides of
crockery bowl
Note
ChoColate malt selF-sauCing pudding
Serves 8
11⁄2 cups / 225g self-raising flour
11⁄2 cups / 225g plain flour
11⁄2 teaspoons baking flour
1⁄3 cup cocoa powder
1⁄3 cup malted milk powder
11⁄2 cups / 330g caster sugar
11⁄2 cups / 375ml milk
3 x 60g eggs, lightly beaten
Sauce
150g dark chocolate, chopped
3 cups / 750ml hot water
2 tablespoons butter
11⁄2 cups / 255g brown sugar, firmly packed
1⁄3 cup cocoa powder
1⁄4 cup cornflour
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
1.
Sift self-raising flour, plain flour, baking powder,cocoa
and malted milk powder into a large mixing bowl. Stir
in sugar. Combine milk and eggs. Stir into the flour
mixture. Mix well.
2.
Pour batter into a lightly greased heat proof pudding
bowl. Ensure the pudding bowl is a suitable size and
type to fit the removable crockery bowl. Set aside.
3.
Stir chocolate, water and butter in a saucepan over a
low heat until chocolate and butter melt.
4.
Combine brown sugar, cocoa powder and cornflour
in a mixing bowl. Stir in hot chocolate mixture. Mix
well. Spoon Chocolate Sauce over batter in the heat
proof pudding bowl. Cover the pudding bowl with
aluminium foil and secure with kitchen string.
5.
Place 1-2 cups water in the removable crockery
bowl. Add prepared pudding bowl. Cover with lid and
cook on Low setting 5-6 hours. Check water level
throughout the steaming process.
6.
Spoon pudding onto serving plates, drizzle with
Chocolate Sauce, add a swirl of cream and dust with
extra malted milk powder.
7.
Serve hot.
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