Lemon, ricotta and poppyseed steamed puddings

Dan Lepard

all details

This mixture will hold at room temperature for hours covered, so you can mix it ahead and steam the puddings just before the meal. The great thing about steaming is that you can leave them 10 minutes more and they'll be fine as long as the temperature stays around 100 degrees. Note: these puddings can be microwaved if you're in a hurry.

Ricotta helps keep the texture soft and delicate.
Ricotta helps keep these puddings soft and delicate.

Ingredients

125g unsalted butter, softened

125g castor sugar

zest of 2 lemons, finely grated

100g ricotta

2 medium eggs (60g each)

50ml lemon juice

25ml milk

2 tbsp poppy seeds

150g plain flour

2 tsp baking powder

extra butter for the moulds

poached fruit, jam or marmalade for the top

Method

1. Take six small metal dariole moulds and butter inside well.

2. Beat the butter, sugar, zest and ricotta until smooth then beat in the eggs, one at a time. Stir in the lemon juice, milk and poppy seeds, then beat in the flour and baking powder.

3. Place a good heaped tablespoon of jam or poached fruit into the base of each cup, then 3/4 fill with the pudding mixture.

4. Cover each mould with a foil lid and steam in a bamboo steamer or place the covered moulds on an ovenproof tray and bake in a 100C fan-forced oven for about 25 minutes, or until a skewer poked in comes out clean.

To microwave, spoon the mixture 3/4 full into well-buttered teacups, cover with cling film, and microwave for about one-two minutes. Leave to sit for a few minutes before serving.

5. To serve, invert puddings into bowls. Serve with thin pouring cream or a rich vanilla custard.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lemon, Cheese, Eggs
  • Course - Dessert
  • Occasion - Family meals, Midweek dinner, Dinner Party

Similar recipes

Linguine with lemon, chilli and rocket.

Linguine with lemon, parsley and mint

STEVE MANFREDI

Rating: 3.5 out of 5 stars
Reader ratings (4)
Lemon and lime delicious

Lemon and lime delicious

Caroline Velik

Rating: 3 out of 5 stars
Reader ratings (22)
Steamed lemon curd pudding

Steamed lemon curd pudding

Jeremy & Jane Strode

Rating: 3.5 out of 5 stars
Reader ratings (10)
Lemon meringue cupcakes

Lemon meringue cupcakes

Caroline Velik

Rating: 2.5 out of 5 stars
Reader ratings (12)
Fig and lemon yoghurt cake.

Fig and lemon yoghurt cake

Neil Perry

Rating: 3 out of 5 stars
Reader ratings (50)

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April