Last autumn I discovered that it was possible to make an “instant” steamed pudding in the microwave which cooked in a matter of minutes. It is a perfect short cut; especially if your kitchen does not have an extractor fan to get rid of the clouds of steam, and 3 or 4 minutes of microwave time is going to cost far less in energy than an hour on the hob, an important consideration these days.
I wanted to make a zesty pudding for spring so used a combination of lemon and cardamom, being egg and diary free this pudding is also cholesterol free, making cream an almost guilt free addition (this being the same logic that allows a pizza after the gym!). The addition of the carrot adds extra sweetness and colour and by contributing to one of your 5 a day adds to the guilt free aspect of the pudding!
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Lemon & Cardamon Steamed Pudding
Lemon & Cardamon Steamed Pudding
Servings: 4
Ingredients
Lemon Cardamon Syrup
- 10 cardamon pods
- 4 oz white sugar
- 1 lemon
Pudding
- 2 oz sunflower oil
- 1 oz lemon juice*
- 3 oz milk (I used soy)
- 4 oz plain flour
- 2 oz sugar
- zest of one lemon
- 1 tsp baking powder
- pinch salt
- 1 medium carrot finely grated.
- 6 cardamon pods - lightly crush - discard the outside and crush the black seeds.
Instructions
Lemon Cardamon Syrup
- Lightly crush the cardamon pods and remove the seeds, discard the cases. Zest the lemon, then cut into quarters (you can juice it but boiliong the leomon quarters in the sugar syrup will extract all the flavour and save you the time of squeezing the lemon and then washing the squeezer). Add to a saucepan along with the cardamon seeds and sugar, add 1/3pt water, bring to the boil and simmer for about 15 mins. Cool, squeeze the lemon rinds and discard.
- Whilst the sauce is simmering prepare the pudding.
Pudding
- Place the wet ingredients into a jug and whisk.
- Place the dry ingredients into a basin, mix well, pour the wet into the dry and stir well until you have a smooth batter with no lumps.
- Grease a pudding basin, add half the lemon syrup, carefully pour the batter over, making sure the syrup is covered. Cover with cling film and pierce once or twice.
- Then microwave on full power until done It took 4 mins in mine, but as all microwaves are different cook in 1 min bursts until it it risen (I use a galss basin so I can see the pudding rise as it cooks) and a cocktail stick inserted into the middle comes out clean. When cooked let it stand for a min or two. Run a knife round the base, put a plate over the bowl and flip. the pudding should turn our, pour the rest of the syrup over and serve immediately.
Notes
Note: I adore cardamon and this pudding does taste strongly of it, so you may want to use slightly less than I have.
*Fuss Free Tip: Freeze any left over lemon juice in an ice cube tray, each lemon cubeis perfect for adding to baking or for salad dressings.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Lemon & Cardamon Steamed Pudding
Amount Per Serving
Calories 432
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 12mg1%
Potassium 277mg8%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 44g49%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 18.1mg22%
Calcium 109mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Peter
I love steamed pudding, this microwave versions sounds delicious!
Sarah P
it has never occured to me you could make steamed pudding in the microwave! Genius!
Katie
Lemon and cardamon sounds so insanely good!