These steamed puds with a zingy citrus flavour are irresistible. Metal dariole moulds can be used in place of ramekins
1 lemon, zest shredded and juice squeezed 1 lemon, thinly sliced crossways 60g vanilla sugar 125g soft butter, at room temperature
125g golden or white caster sugar 3 medium eggs 125g white self-raising flour, sifted
Chilled, strained Greek yogurt (optional)
4 x 200ml ramekins
Step 1) Combine a pinch of lemon zest, the lemon juice and slices, vanilla sugar and 80ml boiling water in a small pan. Bring to the boil. Boil hard for 3 minutes, then leave to cool.
Step 2) Use a teaspoon of the butter to grease the ramekins. Into each put one syrup-cooked lemon slice. Chop the remaining lemon slices and reserve. Keep the syrup separate.
Step 3) In a medium bowl combine the remaining butter with the sugar. Whisk hard with a hand-held electric whisk or rotary beater until light and fluffy. Break in the eggs one by one, adding a handful of flour with each. Whisk again until fluffy. Fold in the remaining flour and the remaining lemon zest. The mix should be light and creamy. Fold in the chopped lemon bits and 4 tablespoons of the syrup.
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Step 4) Divide the sponge mix among the lemon-decorated containers. Cover the puddings with one large square of lightly buttered foil. Steam for 18-20 minutes in a classic steamer or electric steamer; 8-10 minutes in a pressure cooker; or 2-3 minutes in a microwave (use non-metal pots). Once cooked, leave the puddings to stand for 2 minutes. Briskly invert them. Serve with a little syrup drizzled around them and yogurt, if liked, alongside.