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1. Grease 6 small (1-cup) heatproof
pudding basins with softened butter,
sprinkle a little sugar into each basin
and shake gently to evenly coat the
insides. Set aside.
2. Cut a piece of baking paper/parchment
paper to fit the top shape of each basin.
Cut a piece of foil to fit the top shape
of each basin and extend 1.2in (3cm)
over the edges. Set aside.
3. Cream butter, sugar and lemon rind until
light and fluffy. Add eggs one at a time
beating well after each addition.
4. Add flour and milk alternately and mix to
a smooth batter. Set aside.
5. Combine berries and extra sugar and
divide equally into prepared basins
6. Spoon sufficient batter into each
pudding basin until three quarters full.
Cover each basin with a piece of baking
paper, then with a piece of foil. Gather
the edge of the foil and press towards
the outer edge of the basin to form
a seal.
RECIPES
DESSERTS
BERRY LEMON PUDDINGS
Serves 6
Softened butter, for greasing
White sugar, for coating
4.5oz (125g) butter, softened
cup sugar
Finely grated rind of 1 lemon
3 x 60g eggs
1½ cups/8oz (225g) self-raising flour
¼ cup/2oz (60ml) milk
4.5oz (125g) frozen mixed berries
¼ cup sugar, extra
7. Fill water reservoir to MAX level and
insert the drip tray.
8. Divide pudding basins equally into
steamer baskets (–) and (=). Place
steamer baskets onto steamer and
cover with lid.
9. Set steaming timer to 40 minutes. Adjust
for shorter or longer cooking time
as required.
10. Carefully remove puddings
when cooked.
Serve puddings in basins or turned out
onto serving plates and accompanied with
custard or ice cream.