From http://blog.lolalobato.com/edamame-steamed-pudding at La Maison du Monde

Ingredients:

4 eggs
7 ounces self-rising flour, sifted
8 ounces butter
8 ounces brown sugar
2 tablespoons milk
1 cup shelled edamame
1 teaspoon vanilla bean paste

For the raspberry syrup
6 ounces fresh raspberries
2 tablespoons sugar
1 1/2 tablespoons water

(To make self-rising flour: to 1 cup of all-purpose flour, add 2 teaspoons baking powder and 1/2 teaspoon salt.)

Prepare your steamer
Butter and flour the sides and bottom of the pudding mold, I used a bundt cake pudding mold. If you use a mold with a flat bottom, it’s good to line the bottom with a circle of parchment paper.

For the pudding
In a food processor, beat the butter and sugar until creamy. Beat in the eggs one at a time. Add the vanilla paste and stir in the flour. Then, add the milk and stir in the edamame. Pour the mixture into the pudding mold and cover with the lid. Stand the pudding inside your double boiler with enough water to come halfway up the side of the pudding mold. Set to medium heat and bring to boil. Cover the pot with a lid and let it cook for two hours at medium low, checking the water level halfway through. (I used a pot with a pasta insert. I placed the steamer mold inside the pasta insert, so it wouldn’t touch the bottom of the pot, which I filled halfway with water and covered with the lid.)

Check to see if the pudding is done by inserting a skewer into the pudding — if there is any wetness on the skewer, leave the pudding in for 15 minutes longer. You may loosen the pudding from the mold by running a long skewer or a palette knife around the edge before turning it out on a plate. Serve with the warm syrup.

For the syrup
In a small saucepan, combine all ingredients, bring to a simmer stirring occasionally, and cook for about 10 minutes. You may serve it as is or strain it through a sieve to remove the seeds. (If you want it to thicken up, you may add 1/2 teaspoon of cornstarch.)

Read the original on: La Maison du Monde