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Steamed Puddings, the Ultimate Grocery Budget Friendly Winter Dessert
Steamed pudding would have to be the ultimate comfort food. Served piping hot with lots of lovely custard, a steamed pudding brings back memories of family sitting around the kitchen table, talking and laughing and enjoying one of Mum's amazing steamed puddings.
While they are considered old fashioned, they are so simple and quick to make. Just mix, put on to steam and forget while you get on with preparing the rest of the meal.
Of course if time is of the essence, you can do a simplified version in the microwave. If you are planning ahead, you can make a delicious steamed pudding in the crockpot. But for the purist, there is no other way to cook a steamed pudding than in a pudding basin in a pot of simmering water, steaming up the kitchen all the while your taste buds are looking forward to a treat.
However you make it, I can guarantee your family will love you for it and be clamouring for more.
Basic Steamed Pudding
Ingredients:
90g butter
90g sugar
1 egg
4 tbsp milk
180g SR flour
1 tsp vanilla extract
Method:
Grease a 4 cup pudding basin. Cut a circle of baking paper for the base and grease. Cut two layers of baking paper for the top, grease. Cream butter and sugar. Beat egg and gradually add to creamed mixture, beating well. Add sifted flour and milk alternately. Add vanilla extract and beat well. Pour into prepared mould. Cover with greased paper. Put lid on basin. Place into saucepan of boiling water (comes 3/4 of way up side of pudding basin) for one and a half hours.
Variations:
Currant: add 60g currants with the flour.
College: Place 2 tbsp red jam in the base of the pudding basin before pouring in batter.
Chocolate: Blend 2 tbsp cocoa with 1 tbsp milk and add to creamed butter and sugar.
Coconut: Add 2 tbsp coconut and 1/2 tsp grated lemon rind to the dry ingredients.
Canary: Add grated rind of one lemon to the mixture.
Steamed Lemon Pudding
Ingredients:
2 level tbsp butter
2 eggs
3/4 cup sugar
2 level tbsp SR flour
1 large lemon
1 cup milk
Method:
Pre-heat oven to 180 degrees Celsius. Separate eggs. Cream butter and sugar. Add sifted flour to butter and sugar. Add grated lemon rind, juice, egg yolks and milk. Beat egg whites until stiff and fold into the flour mixture with a metal spoon. Pour into a greased pie dish. Stand pie dish in a baking dish of cold water. Bake in a moderate oven 40 minutes.
While they are considered old fashioned, they are so simple and quick to make. Just mix, put on to steam and forget while you get on with preparing the rest of the meal.
Of course if time is of the essence, you can do a simplified version in the microwave. If you are planning ahead, you can make a delicious steamed pudding in the crockpot. But for the purist, there is no other way to cook a steamed pudding than in a pudding basin in a pot of simmering water, steaming up the kitchen all the while your taste buds are looking forward to a treat.
However you make it, I can guarantee your family will love you for it and be clamouring for more.
Basic Steamed Pudding
Ingredients:
90g butter
90g sugar
1 egg
4 tbsp milk
180g SR flour
1 tsp vanilla extract
Method:
Grease a 4 cup pudding basin. Cut a circle of baking paper for the base and grease. Cut two layers of baking paper for the top, grease. Cream butter and sugar. Beat egg and gradually add to creamed mixture, beating well. Add sifted flour and milk alternately. Add vanilla extract and beat well. Pour into prepared mould. Cover with greased paper. Put lid on basin. Place into saucepan of boiling water (comes 3/4 of way up side of pudding basin) for one and a half hours.
Variations:
Currant: add 60g currants with the flour.
College: Place 2 tbsp red jam in the base of the pudding basin before pouring in batter.
Chocolate: Blend 2 tbsp cocoa with 1 tbsp milk and add to creamed butter and sugar.
Coconut: Add 2 tbsp coconut and 1/2 tsp grated lemon rind to the dry ingredients.
Canary: Add grated rind of one lemon to the mixture.
Steamed Lemon Pudding
Ingredients:
2 level tbsp butter
2 eggs
3/4 cup sugar
2 level tbsp SR flour
1 large lemon
1 cup milk
Method:
Pre-heat oven to 180 degrees Celsius. Separate eggs. Cream butter and sugar. Add sifted flour to butter and sugar. Add grated lemon rind, juice, egg yolks and milk. Beat egg whites until stiff and fold into the flour mixture with a metal spoon. Pour into a greased pie dish. Stand pie dish in a baking dish of cold water. Bake in a moderate oven 40 minutes.