Citrus And Coconut Steamed Pudding – a delicious recipe with marmalade, brandy, butter, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 1-quart steamed pudding mold and line bottom with parchment paper.
2
Place a rack or upturned heatproof saucer in the bottom of a large saucepan with a tight-fitting lid.
3
Combine marmalade and brandy and pour into mold. Set aside.
4
Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at time, beating well after each addition. Fold in flour, coconut, and lemon peel and juice. Spoon mixture into mold.
5
Cover mold with parchment paper and foil. Secure with kitchen string. Trim edges to prevent contact with water.
6
Lower pudding into saucepan. Fill with enough water to come halfway up the side of the mold. Cover with lid. Bring to a simmer on medium heat. Reduce heat to low and steam 1 1/2 hours, until cooked when tested. Add water to saucepan as needed.
7
Let stand 5 mins. Invert mold onto serving plate. Serve warm with whipped cream.
581
kcal
Calories
31
g
Fat
65
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup marmalade, 1 tbsp brandy, 8 tbsp (1 stick) butter, chopped, at room temperature, 2/3 cup sugar, and more.
Yes, Citrus And Coconut Steamed Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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