Date and Lemon Pudding Recipe

Date and Lemon Pudding Recipe

Ingredients : Serves 4

2 lemons
75 ml/5 tbsp water
75 g/3 oz caster (superfine) sugar

100 g/4 oz/0.5 cup soft margarine
100 g/4 oz/1 cup self-raising (self-rising) flour
50 g/2 oz/0.25 cup soft brown sugar
2 eggs, beaten
25 g/1 oz/0.5 cup fresh breadcrumbs
100 g/4 oz dates, stoned (pitted) and chopped

Method :

Grate the rind from the lemons, quarter the fruits and place the flesh in a food processor or blender and puree. Make up to 300 ml/0.5 pt/ 1.25 cups with water. Place in a saucepan, add the caster sugar and heat on a low temperature until the sugar dissolves, then boil rapidly for 3 minutes. Mix together the margarine, flour, brown sugar, eggs, breadcrumbs and dates until smooth. Turn into a well greased 1.2 liter/2 pt/ 5 cup pudding basin, pour the sauce over and cover with pleated kitchen foil. Place in a large saucepan and add enough boiling water to come half-way up the side of the basin. Cover and steam for 1.5 hours until the top is dry and spongy, topping up with boiling water as necessary. Turn out with care as the sauce will pour round the pudding.

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