DB: Traditional English Pudding

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

Well this challenge didn't work out that well. I actually managed to steam the pudding, but when it came to flipping it over....well lets just say it was one big mountain of steamed dough - tasty steamed dough! So after all I had something to work with. Filled it in glasses, topped it with whipped cream and fresh strawberries yummy!

I made a lemon steamed pudding with candied strawberry bits

Steamin'!

Some extra whipped cream anybody?

Lemon Steamed Pudding:

150g butter, softened

• 3/4 cup caster sugar
• 2 large lemons, rind finely grated, juiced
• 2 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 
  
• Grease a 6-cup capacity pudding basin. Line base with baking paper.
• Using an electric mixer, beat butter, sugar and lemon rind until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add 1/3 cup juice. Fold until just combined.
• Spoon batter into basin. Smooth surface. Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer in a large saucepan. Sit basin on trivet. Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan. Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required.
• Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a warm plate. Top with lemon zest. Cut into wedges and serve with cream. (or whipped cream)
• 
  
• Original from: Taste.com