Savory Steamed Pudding With Rich Gravy
|For liquid mix|
|Dried yeast/1 ounce fresh yeast||3 Teaspoon (Leveled)|
|Warm water||1⁄2 Pint|
|For dry mix|
|Plain flour||12 Ounce (White, Brown Or Mixed)|
|Fine semolina||2 Ounce|
|Dried skim milk powder/Soya milk||1 Ounce|
|Nut fat/Margarine||2 Ounce, rubbed into flour|
|Sugar||1 Teaspoon (Leveled)|
|Flour||1 Teaspoon (Leveled) (White, Whole Meal Or Mixed)|
|Salt||2 Teaspoon (Leveled)|
|Mixed herbs||3 Teaspoon (Leveled)|
|Onion||4 Ounce, chopped and lightly fried in 1 tablespoon vegetable oil|
|Vegetable oil||1 Tablespoon (For Frying Onion)|
|Gravy||1 Cup (16 tbs) (Rich)|
|Peas||1 Pound, cooked|
|Grilled tomatoes||4 (Few Are Required)|
1) In a mixing bowl, allow yeast to soften in water, allowing a softening time of 5 minutes for the dried yeast.
2) Mix in dry mix ingredients, all at once with a fork.
3) Make a soft dough by pouring in enough water, if needed, such that the dough falls off from the spoon when shaken.
4) Take 2 large (1 1/2-pint size) basins; grease them with nut fat or margarine and fill half of each with the dough.
5) Place the basins within 2 strong polythene bags and tie the top of bag loosely with a string.
6) In a steamer, heated over lowest possible heat and the base of which is filled with cold water, arrange the puddings on a piece of paper or rag to safe guard the polythene.
7) Remove from heat when the water becomes too hot.
8) Allow the puddings to rise up to 1-inch of the top and then boil steadily for 1 hour after putting back on heat.
9) On to a hot dish, transfer the hot pudding and pour over gravy.
10) Serve hot after garnishing with parsley, peas and tomatoes.