Steamed lemon pudding from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 156) by Melissa Clark

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • lemons
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Notes about this recipe

  • tarae1204 on March 07, 2021

    The directions to steam the batter for 20 minutes in your IP then cook on high pressure for 45 with natural release seemed really long. I was doubtful. I added water after the first steaming as the original two cups of water had evaporated. I followed the total cook times and it produced an edible dessert, it was more like a warm steamed soufflé. I had hoped it would be more like a lemon pudding cake where you have the cake layer and “pudding” layer. This isn’t that.

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