Steamed Lemon Dumpling Puddings

Preparation info

  • Difficulty


  • Serves


Appears in

Fabulous Food

Fabulous Food

By Gary Rhodes

Published 1997

  • About

These are more than just simple steamed puddings. The rich moistness and flavour of the lemon and suet dough bites into your taste buds. The puddings eat very well when just calmed with a spoonful of cream. If you’re a real lemon-lover, then serve with a rich lemon custard (Lemon Anglaise Sauce), or simply with a trickle of golden syrup.


  • 175 g (6 oz) white breadcrumbs
  • 175 g (6 oz) suet
  • 175 g (6 oz) caster sugar
  • 175 g (6 oz) self-raising flour
  • The finely grated zest of 4 lemons
  • The juice of 2 lemons
  • 2 eggs, beaten


Butter and lightly flour six 150 ml (5 fl oz) individual pudding basins. Mix together the breadcrumbs, suet, sugar, flour and grated lemon zest. Bind the dough together with the lemon juice and beaten eggs. Fill each basin three-quarters full and top with buttered foil, leaving enough space for the puddings to rise.

Steam on a trivet in a large pan of boiling water (keeping a check on the water level) covered with a lid for 40–45 minutes. The puddings can now be turned out and served.