This weekend, when I went rummaging in the bottom freezer drawer, looking for the container of kitten formula I always keep in there (because I picked up a quartet of bottle babies who needed to be fed), I discovered that there was still one container of lemon curd left from last year’s batch. So I pulled it out and put it into the fridge to thaw, and this evening I made Steamed Lemon Curd Puddings. Note – these aren’t puddings like those of us in the US think of when we hear the word ‘pudding’ – these are actually steamed cakes.
These are pretty straightforward to put together, as long as you remember to Google for how to replace self-rising flour with regular all-purpose flour. I only did half the recipe, so it was good I still had an extra egg white in the fridge from making the orange curd, since it’s otherwise hard to halve an egg.
We’ve got a countertop vegetable steamer which works perfectly for things like this. I assembled the puddings (half the recipe actually ended up making four of them), plopped the covered dishes into the steamer, filled it with water, set the timer for 30 minutes, and wandered off. Half an hour later, they were done.
We added an extra dollop of lemon curd on top. Absolutely delicious!
Making a thing a day for Thingadailies.