Savory Steamed Pudding With Rich Gravy Recipe
Ingredients
| 3 level teaspoons dried yeast or 1 oz. fresh yeast | ||
| Warm water | 1/2 Pint (Liquid mix:) | |
| 12 oz. plain flour, white, brown or mixed | ||
| 2 oz. fine semolina | ||
| 1 oz. dried skimmed milk or soya flour | ||
| 2 oz. nut fat or margarine, rubbed into flour | ||
| Sugar | 1 Teaspoon (Leveled) (Dry mix:) | |
| 1 level teaspoon flour, white, wholemeal or mixed | ||
| Eggs | 2 (Dry mix:) | |
| Salt | 2 Teaspoon (Leveled) (Dry mix:) | |
| Mixed herbs | 3 Teaspoon (Leveled) (Dry mix:) | |
| 4 oz. onion, chopped and lightly fried in 1 tablespoon vegetable oil | ||
| Rich gravy | ||
| Sprig parsley | ||
| Peas | 1 Pound, cooked (Dry mix:) | |
| Few grilled tomatoes | ||
Directions
MAKING
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.
SERVING
9) On to a hot dish, transfer the hot pudding and pour over gravy.
10) Serve hot after garnishing with parsley, peas and tomatoes.
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.
SERVING
9) On to a hot dish, transfer the hot pudding and pour over gravy.
10) Serve hot after garnishing with parsley, peas and tomatoes.
Chef
