Steamed Lemon & Honey Pudding
This zingy and sweet steamed pudding was inspired from the test kitchen of the incredibly popular and talented Ottolenghi. We of course have heroed our pure Australian honey, and have used our Bee Fruity Red Gum honey which brings warmth and added depth against the sharpness of the winter lemons. This show stopping pudding brings a bit of pizzazz to the steam puds of yesteryear.
Ingredients
- 3 medium lemons (thinly sliced into ¼cm-thick rounds to get 24 slices, pips removed)
- 3/4 cup Bee Fruity Red Gum Honey
- 1 vanilla pod (halved lengthways, seeds scraped)
- 225 g plain flour
- 1 tsp baking powder
- 1/3 tsp salt
- 225 g unsalted butter (room temperature, cut into 2cm cubes)
- 3 large eggs
- 1 egg yolk
- 225 g brown sugar (soft)
- 60 ml full cream milk
- 240 g crème fraîche (to serve)
Lemon Honey Butter Syrup
- 50 ml lemon juice
- 1/2 cup Bee Fruity Red Gum Honey
- 120 g unsalted butter (chilled, cut into 1½cm cubes)
Instructions
- Preheat the oven to 170°C. Line a 30cm x 20cm baking dish with a large piece of baking paper, with enough to fold over the top of the pudding.
- Place a large, non-stick frying pan on a high heat. Add around a third of the lemon slices to the very hot pan, charring them on both sides for approx 1-2 minutes. Remove from the pan and char the remaining lemon slices.
- Pour 1/2 cup of honey in the base of your prepared baking dish. Carefully arrange the charred lemon slice on top of the honey, arranging evenly across the honey.
- Sift the flour, baking powder and salt into a large mixing bowl. Whisk to combine.
- Add the softened butter, eggs, yolk, vanilla seeds, brown sugar, milk and the remaining 1/4 cup of honey, and mix on medium speed for 2 minutes until combined. The mixture may look as if it has split, with smaller cubes of butter visible. This is normal.
- Spoon the mixture into a piping bag, and pipe the mixture evenly on top of the lemons in the baking dish. Gently smooth over the mixture with the back of a spoon. Fold over the excess baking paper to cover the batter, and tightly fix a large piece of aluminum foil over the baking dish. This will help create a seal to ‘steam’ the pudding.
- Place the baking dish in a larger roasting dish, with enough room to pour water it. Pour enough boiling water into the dish to come 3cm up the sides.
- Bake for 70 minutes, or until a skewer inserted comes out clean.
- Remove the foil, unwrap the top of the pudding and lift out the baking dish from the water. Set aside for 5 minutes.
- Carefully invert the pudding onto a platter, gently removing the baking paper to expose the lemons.
- In the last 10 minutes of cooking the pudding, make the lemon honey butter syrup. Put the lemon juice and honey into a small saucepan and bring to a simmer on a medium-high heat. Cook for about 2 minutes.
- Turn the heat down to very low and gradually add the butter cubes a little at a time, whisking with each addition until incorporated. Be careful not to let the mixture boil. Once all the butter has melted, remove from the heat.
- Pour one-third of the lemon honey butter syrup all over the pudding and serve warm, with the extra syrup and crème fraîche.
Nutrition
Calories: 783 kcalCarbohydrates: 98 gProtein: 7 gFat: 44 gSaturated Fat: 26 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 197 mgSodium: 203 mgPotassium: 241 mgFiber: 2 gSugar: 72 gVitamin A: 1408 IUVitamin C: 24 mgCalcium: 133 mgIron: 2 mg
FEATURED
Bee Fruity Red Gum Honey
Red Gum Honey is a bright light amber to pale amber colour and has delicious aromas of sweet honey and the Australian bush after rain. It is full-bodied and has a refreshing fruity eucalyptus flavour with a medium sweetness. Moderately quick to crystallise.