Raisin Pudding is a traditional British recipe for a classic steamed pudding made from a butter, sugar, flour and egg batter containing raisins that's lightened with beaten egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Raisin Pudding.
Using an electric whisk, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating thoroughly to combine after each addition.
Add the lemon zest and beat well to combine. Turn the mixture into a large mixing bowl and using a metal spoon fold in the flour, lemon juice and the raisins. Stir the ingredients until just combined.
Add the egg whites to a clean and dry bowl and beat until the whites form stiff peaks. Using a metal spoon fold the egg whites into the main batter.
Grease a 1l pudding basin and line the base with greaseproof (waxed) paper. Spoon in the batter then cover with a pleated sheet of greased greaseproof paper. Cover with a double layer of of kitchen foil. Tie this in place then set the pudding basin either in a steamer basket or on a trivet in a large pan. Either steam or cook in boiling water for about 60 minutes. During this time, ensure that the pan does not boil dry.
At the end of the cooking time, unwrap the pudding and turn out onto a serving plate. Serve hot with custard or lemon sauce.
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