Steamed puddings ... have you a good recipe?

Question

Steamed puddings ... have you a good recipe?

Answer 1

I found this recipe online a while ago and its really good. I like treacle pudding best, it's yummy and classic!

  

*   3 tablespoons golden syrup

    * 1 tablespoon fine breadcrumb

    * 1/2 lemon, juiced and zested

    * 175 g unsalted butter, plus extra for greasing

    * 175 g caster sugar

    * 3 eggs, beaten

    * 200 g self-raising flour

    * 3 tablespoons milk

For the Custard

    * 450 ml double cream

    * 300 ml milk

    * 6 egg yolks

    * 1 vanilla pod, split in half lenthways with seeds removed and reserved

    * 4 tablespoons caster sugar

Directions

In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.

Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.

To prepare the sponge, gently cream the butter and sugar together.

Add the grated lemon rind and slowly whisk in the eggs, a little at a time.

Sift over the flour and gently whisk the mixture together.

Add just enough milk for the mixture to drop easily from a spoon.

Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.

To steam the pudding: Place a small non-breakable saucer into the base of a large pan.

Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.

Cover and steam for between 1-3/4 to 2 hours.

Do not let the water dry out by continually topping up the water to the two-thirds mark.

Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.

Place over a gentle heat and slowly bring to the boil.

In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.

Remove the cream mixture from the heat and slowly stir it into the egg mixture.

Return the mixture back into the saucepan on a gentle heat.

Stir the custard continuously, until thick without allowing the mixture to boil.

If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.

Cover with cling film to prevent a skin forming.

Remove the treacle sponge from the pan containing the hot water and allow to cool slightly

Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.

Serve with the custard.

Answer 2

steamed treacle sponge pudding

Serves 6-8

Ingredients

1 tablespoon black treacle



3 tablespoons golden syrup



6 oz (175 g) self-raising flour



1 rounded teaspoon baking powder



6 oz (175 g) butter, softened

3 large eggs



6 oz (175 g) soft light brown sugar



To serve:

3 extra tablespoons golden syrup



custard or crème fraîche



You will also need a 2 pint (1.2 litre) pudding basin, well buttered, a large mixing bowl, greaseproof paper and foil measuring 16 in by 12 in (40 cm x 30 cm), some string and scissors.

First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon.

Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through.

To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with custard or some well chilled crème fraîche.

Answer 3

Steamed sponge pudding with custard.

Ingredients

For the sponge

100g/4oz self-raising flour

100g/4oz caster sugar

100g/4oz softened butter

2 free-range eggs

25ml/1fl oz milk

4 tbsp honey

1 tsp ground ginger

For the custard

4 free-range egg yolks

40g/1½oz caster sugar

150ml/5fl oz milk

150ml/5fl oz double cream

1 vanilla pod, split

Method

1. To make the sponge puddings grease and lightly flour four ramekins.

2. Place the flour, sugar, butter, eggs and milk in a blender and process to a smooth batter.

3. Mix the honey and ground ginger together and place a spoonful in the base of each ramekin.

4. Pour the sponge mixture on top.

5. Lightly place some cling film over the top of each ramekin, so it's not touching the sponge mixture.

6. Place in the microwave on a high setting for two minutes. The sponges should rise, and be just firm to the touch.

7. To make the custard, place the egg yolks and sugar in a bowl and whisk until well blended.

8. Place the milk and cream in a saucepan.

9. Scrape the inside of the vanilla pod into the milk mixture and bring to the boil.

10. Sit the bowl of beaten eggs over a pan of hot water and whisk the milk into the egg mixture.

11. As the egg yolks warm, the mixture will thicken to create custard.

12. Keep stirring until it coats the back of the spoon.

13. Remove the bowl from the heat.

14. To serve, turn out the sponge onto a plate and spoon over the custard.

Answer 4

The two recipes sound yummy I haven't had a steamed pudding for years.

Answer 5

Ginger pudding

4oz self raising flour

pinch salt

1/2 teaspoon ground ginger

1oz margarine

1tablespoon sugar

1tablespoon treacle

1 egg

mix together flour,salt,ginger and rub in margarine

Add other ingredients and mix well

Place mixture in greased 1pint pudding basin

Steam for 11/2 hours

Another one

Delicious Pudding

4oz self raising flour

2oz margarine

2oz sugar

1oz currants

1oz raisins

1 egg beaten with

1 tablespoon milk

2 tablespoons jam

Rub margarine into flour,add sugar and fruit

mix thoroughly with beaten egg and milk

grease a 1 pint pudding basin,place jam in the bottom,then add mixture

steam for 11/2 hours, serve with custard or sauce