STEAMED PUDDING CAKE RECIPES

Steps:

• Grease a 1-quart ceramic pudding bowl or 4 (8-ounce) ceramic ramekins with butter. Cut a circle of parchment paper to fit bottom of bowl or ramekins. Place parchment in bottom of bowl/ramekins. Drizzle golden syrup into bottom of bowl, or divide among ramekins. 
• Stir together flour, baking powder, and salt in a bowl; set aside. Beat butter and sugar at medium speed in a stand mixer with a whisk attachment until light and fluffy, 2 minutes. Add eggs, 1 at a time, beating well after each addition, 45 seconds total. Add vanilla paste and lemon zest until combined, 15 seconds. Gradually add flour mixture on low speed until just combined, 30 seconds. Scrape batter into prepared bowl or ramekins; gently tap on a towel to remove any air bubbles.
• Cover top of bowl or ramekins with a piece of buttered aluminum foil large enough for overhang and loose enough to allow space for pudding to rise. Crimp foil tightly just below outer rim. Secure foil with kitchen twine, running it all the way around bowl or ramekins, just below rim. Tie another length of twine to the twine wrapped around rim; run it over the top and tie to twine on other side to form a handle to lift pudding out of the steamer. (Make sure twine on top is long enough to allow space for pudding to rise.)
• Place a steamer rack or a heat-proof bowl turned upside down into a pot large enough to hold pudding with room for it to rise covered with lid. Fill pot with boiling water to halfway up the side of bowl. Steam over low, keeping water at a simmer, until a cake tester poked through center comes out clean, about 2 hours (8-ounce ramekins will cook in 45 minutes).
• Meanwhile, prepare the Vanilla Custard: whisk egg yolks vigorously in a medium bowl until eggs start to turn light pale. Combine heavy cream, granulated sugar, and vanilla bean (or 1 tsp. vanilla) in a small saucepan; bring to a simmer over medium-low. Cook, stirring occasionally, until sugar is dissolved. Using a ladle, gradually add half of the cream mixture into yolks while whisking constantly. Pour yolk mixture back into saucepan, using a spatula to scrape sides of bowl. Cook over low, whisking constantly, until custard is thick enough to coat back of a spoon, 15 to 18 minutes. 
• Lift pudding out of steamer with twine handle. Cool on a kitchen towel 10 minutes. Carefully unwrap pudding; place a large plate over bowl or a small plate over each ramekin. Invert pudding onto plate. Serve warm with Vanilla Custard.