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Steamed Pudding

Country.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Dark raisins 1 Cup (16 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Suet 1 Cup (16 tbs), ground
  Milk 1 Cup (16 tbs)

In a large mixing bowl, combine flour, salt, allspice, and baking powder.
Stir in sugar, raisins, and currants.
Add suet and stir.
Slowly add milk, beating well.
When batter becomes too thick to stir, work remaining milk in with your hands.
Place dough in a buttered 5-cup pudding mould.
Cover the top of the mould with a large piece of aluminum foil.
Make a pleat in the centre of the foil; then tie foil in place around the rim of the mould with string.
Put the mould on a steamer rack or an inverted saucer and set in a large saucepan in approximately 3 inches of water.
Cover the saucepan and steam the pudding for 2 hours and 30 minutes.
Check the level of the water from time to time, and add more if necessary.
To serve, remove the foil and run a knife gently around the pudding.
Turn onto a serving plate and serve warm with maple syrup.

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Steamed Pudding Recipe