Every time I open my fridge door I see the little tin of matcha and think I must do something with that. Ray McVinnie featured an orange marmalade steamed pudding in his Sunday Paper column recently and it seemed like it would be easy to substitute the orange flavours with lime marmalade and matcha tea. It worked a treat with a subtle tea flavour to the sponge part.
Lime and Matcha Steamed Puddings
6 dessertspoons lime marmalade
90 grams butter
125 grams caster sugar
1 teaspoon matcha tea
2 eggs
150 grams flour
3/4 teaspoon baking powder
80 ml milk
METHOD
Place a spoon of marmalade into 6 x 150ml capacity heatproof dariole moulds or coffee cups.
Beat the butter and sugar together until pale, thick and creamy.
Add the eggs, one at a time, beating well after each.
Stir in the flour, baking powder and matcha tea and milk until well mixed but do not beat.
Fill each container with the mixture and cover with buttered foil.
Put containers into a steamer and steam over high heat for 20 - 30 minutes until a skewer inserted into one of the puddings comes out clean.
Remove from the steamer, take out the moulds by running a small knife around the side of each container.
Serve with crème anglaise or whipped cream.
For conversions to ounces or cup measurements check Gourmet Sleuth site.
