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Steamed Puddings

Western.Chefs's picture
Ingredients
  Butter 1 Teaspoon (For Greasing)
  Suet/Butter 4 Ounce (100 Gram)
  Sugar 4 Ounce (100 Gram)
  Eggs 2 , beaten
  Self-raising flour 4 Ounce (100 Gram)
  Salt 1 Pinch
  Cold water 30 Milliliter (2 Tablespoon)
Directions

GETTING READY
1) Grease a pudding basin.
2) Cream the suet or butter and sugar together until soft and fluffy.
3) Add the whisked eggs, a little at a time, beating well between each addition.
4) Sieve the flour and salt together, and mix in gradually.
5) Add required water to attain a soft flowy consistency.
6) Spoon in your flavouring, if using, and then top with the sponge mixture.
Wrap with buttered foil, and tie as instructed.

MAKING
7) Stand on a saucer or trivet in a large saucepan and ladle in boiling water, just near the bottom of the bowl's rim.
8) Steam for 1 1/2-2 hours until stiff and well peaked (if you have used butter it will require the lesser time; if suet, the higher), topping up with boiling water when needed.
9) Take out from the heat and allow to shrink a little.
10) Then on to a warmed plate, invert it.

SERVING
11) Best served either with thin custard, cream, fruit syrups sharpened with lemon juice or even home-made ice cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Dish: 
Pudding
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4

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