Best dessert and baking recipes from TASTE Magazine

Chocolate recipes

Lemon and poppy seed madeleines with easy clemengold marmalade

10-15 minutes

Chocolate recipes

Cranberry and macadamia chocolate millionares shortbread

20 minutes

Avocado recipes

Argentinian dulce de leche shortbread

3½ hours

Chocolate recipes

Pecan-and-cream cheese chocolate balls

Steamed pudding

2½ hours

Steamed pudding

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 2½ hours

Ingredients

175 g butter
175 g caster sugar
3 free-range eggs
1 t vanilla extract
175 g self-raising flour
1 T milk
1 t lemon zest
160 g raspberry jam
1 cup mascarpone, cream or custard, for serving

Method

Bring a saucepan containing 5 cm water to a simmer. Cream the butter and sugar until pale and fluffy.

Add the eggs and vanilla and whisk. Fold in the flour, milk and lemon zest to form a batter.

Grease a heatproof bowl that is large enough to fit inside the saucepan. Spoon the raspberry jam into the bowl, then carefully pour in the batter. Place a piece of foil over the bowl, top with a double layer of wax paper and secure with a piece of string.

Place an empty bowl into the simmering water, bottom up. This will form a barrier between the pudding and the direct heat of the water.

Place the pudding onto the bowl inside the saucepan and cover with a lid. Steam for 2½ hours, or until a skewer inserted comes out clean.

Turn the pudding out onto a serving dish and serve with mascarpone, cream or custard.

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Lemon and poppy seed madeleines with easy clemengold marmalade

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Steamed pudding

Ingredients

Method