Individual Lemon and Blueberry Steamed Pudding Recipe - Steam Combination Oven

Serve the pudding with golden syrup and double cream

Using a steam combination oven is really easy once you get into the swing of things.  When I first bought it my thoughts were that it would be a bit needy and I'd spend ages cleaning it out.  The good news is that once I got used to it this part isn't too much of a chore.

I love steamed puddings, preferably not the ones that weigh you down for a week, and the steam oven will make enough in one go to feed an army, not that I'll be doing that any time soon.

Non-stick Bacofoil is my best friend when I make steamed puddings, all you have to do is cut the foil into squares, pleat and cover the batter with the foil non shiny side down.

Fresh from the steamer

Recipe:

You will need: 8 x 175ml pudding basins

175g self-raising flour
1 rounded teaspoon baking powder
175g softened butter
175g caster sugar
3 eggs
2 tablespoons of lemon juice
Zest of 1 lemon
150g fresh blueberries

1. Grease the basins well and place a disc of silicone baking paper in the base of each basin.
2. Add all the ingredients in a mixing bowl and beat with a hand held whisk for two minutes until the batter is smooth.  Place the blueberries in a bowl and sprinkle over some extra flour to coat the fruit, stir gently into the cake batter.
3. Using an ice cream scoop place scoops of cake batter into the basins. Cover each basin with a piece of non-stick Bacofoil which has been pleated.
4. Place the puddings into the steamer following the manufacturers instructions. I cooked mine for 1hr 15minutes.
5. Remove the puddings from the steamer, remove the foil lids and turn out.
6. Any puddings now used can be turned out onto clingwrap, cool and then freeze. They can easily be reheated in a microwave.

Disclaimer:  My steam combination oven is a private purchase.