alive logo

Steamed Lemon Pudding


    Steamed Lemon Pudding

    Zest up the final course with this deliciously simple lemon pudding to cleanse the palate. Feel free to switch up the citrus as you desire.


    2 eggs
    3 Tbsp (45 mL) flour
    6 Tbsp (90 mL) sugar
    Pinch salt
    2/3 cup (160 mL) buttermilk
    2 1/2 Tbsp (37 mL) lemon juice
    1 lemon, zested

    Preheat oven to 350 F (180 C). Divide yolks from whites and whip whites until soft peaks form. Sift flour, sugar, and salt together into bowl.

    Mix buttermilk, lemon juice, yolks, and zest together in separate bowl. Mixing well, add flour mixture before folding in egg whites.

    Pour into 6 small buttered and sugared ramekins.

    Place 6 ramekins in a baking dish filled with water until the ramekins are 2/3 submerged. Cook for 25 minutes, covered. This effectively steams your puddings. Then uncover and cook for 15 minutes or until tops turn golden brown.

    Serves 6.

    source: "West Coast Wonder", alive #301, November 2007


    Steamed Lemon Pudding




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.