Steamed Puddings Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Butter - for greasing | ||
| Suet | 4 Ounce | |
| Sugar | 4 Ounce | |
| Eggs | 2 Small, beaten | |
| Self-raising flour - 4 oz (100 g) | ||
| Salt - a pinch | ||
| Cold water - 1-2 tablespoons (1-2 x 15 ml spoon) | ||
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.
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.
Chef
