Microwave lemon and ginger syrup pudding

100. Steamed lemon & ginger syrup pudding Final image

Prep time: 20 mins
Cook: 10 mins
Serves: 6

Lemon and ginger flavours may help if you are experiencing taste changes. This is a great pudding if your appetite is poor.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
53.5g	Carbohydrate
402.0Kcal	Energy
	Low fat
£1.04	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
53.5g	Carbohydrate	402.0Kcal	Energy
	Low fat	£1.04	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Lizzie Morey

This light and fluffy microwaveable pudding makes a delicious treat, with syrupy lemon and ginger flavours.

Download recipe card

Ingredients

1 lemon

4 tablespoons golden syrup

175g self-raising flour

175g caster sugar

175g unsalted butter

3 eggs

3 teaspoons ground ginger

Extra butter for greasing

Method

Grease a pudding basin around 570ml (1 pint) in size with a small amount of butter and place a circle of grease-proof paper in the bottom.

Grate the zest from the lemon and put aside. Cut the lemon in half and place a sieve over a bowl. Use a fork or tongs to squeeze the juice from the lemon. The sieve will catch the lemon seeds and pulp, and let the juice drain through.

Spoon the golden syrup into the bottom of the pudding basin and add the lemon zest.

Mix together the lemon juice, self raising flour, caster sugar, butter, eggs and ginger. Pour this mixture on top of the syrup and lemon zest.

Cover the basin with greaseproof paper and secure with a piece of string, with a large loop for a handle. Place the pudding in the microwave for 8-10 minutes (750 watts) or place it in a steamer for 1 hour 30 minutes.

Leave to stand for 2-3 minutes and then cut the string around the bowl. Carefully run a knife around the edges of the basin and turn out onto a plate. Cut into six portions and serve.

Food Facts

Carbohydrate

Flour, sugar and syrup are the main source of carbohydrate in this meal and the value has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

If you have been prescribed a phosphate binder, ensure you take them with this dish.

Gluten free

Use a gluten-free flour.

Healthier option

If you wish to reduce the amount of fat you eat, consider using a low-fat spread in place of the butter. This pudding is high in calories due to the high syrup and sugar content. You could try reducing the syrup by half and reducing the serving size if you are trying to manage your weight. To reduce the sugar content, you may wish to try a granulated sweetener in the sponge. This type of pudding is meant for a special occasion.

Storage

Keep refrigerated and use any leftovers within three days.