Here I’ve captured a summer dessert in a winter one. Bringing the layers and flavours of a Key Lime Pie to the humble steamed pudding. I’ve suggested serving it with custard or ice cream, nonetheless, I think lime curd swirled through yoghurt would be fitting too.
Key Lime Puddings
- 2 teaspoons caster sugar
- 2 limes, washed and dried
- 55g unsalted butter, cubed
- 100g sweetened condensed milk
- 1 medium egg
- 75g plain flour, sifted
- ½ teaspoon baking powder
- 45g (3) digestive biscuits, crushed
Grease four individual non-stick metal pudding moulds (8cm diameter at the rim, 5cm deep) and line the bases with circles of non-stick baking paper. Sprinkle each base with half a teaspoon of caster sugar.
Slice one the limes in half, then cut four thin slices from one half. Place one slice in each pudding mould, on top of the sugar then set aside.
Melt the butter in a saucepan then pour into a mixing bowl with the condensed milk. Whisk the two together until smooth, then whisk in the egg. Next, whisk in the flour and baking powder until smooth. Grate the zest of the remaining lime into the bowl, then squeeze the juice of this lime and the unused half of the other and add to the bowl too. Whisk together until smooth. Divide the mixture between the prepared moulds then spoon a quarter of the crushed digestives over each.
Cover each mould with a square of foil then place in a steamer* for 1 hour. The puddings are ready when they are risen and an inserted skewer comes out clean. Allow the puddings to cool for a few minutes before unmoulding and serving with ice cream or custard.
*An electric steamer is perfect. Alternatively, place a small plate in a large pan and enough boiling water just to cover the plate. Place the puddings on the plate and cover the pan with a tight-fitting lid. Leave on a gentle heat so the water is just bubbling; top up if necessary.