Classic Steamed Pudding Recipes

CLASSIC STEAMED PUDDING

Classic steamed pudding image

Classic steamed pudding

Categories Dessert

Time 5h25m

Yield Serves 12

Number Of Ingredients 21

Ingredients

2 cup sultanas
2 cup chopped raisins
100 gram packet, chopped glace cherries
1/2 cup currents
1/4 cup glace ginger or mixed peel, finelychopped
1/2 cup brandy
250 gram softened butter
1 1/2 cup brown sugar
4 eggs
1 tablespoon marmalade
1 teaspoon vanilla extract
1 cup plain flour
2 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon bicarbonate of soda
2 cup fresh white breadcrumbs
1/2 cup chopped slivered almonds
pouring custard, brandy butter, to serve
200 gram softened unsalted butter
1/2 cup sifted icing sugar
1/4 cup brandy

Steps:

Lightly grease a 7-8 cup pudding basin with lid. Line base with baking paper.
In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla extract.
Sift flour, spice, ginger and soda together. Fold into creamed mixture with fruit mixture, breadcrumbs and almonds.
Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up sides of the basin. Cover with lid or pleated foil. Simmer on low 4 1/2-5 hours, until cooked when tested (add extra water as required). Allow to cool completely in basin.
Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method 50-60 minutes.
To make brandy butter, beat butter with 1/2 cup sifted icing sugar in a bowl with an electric mixer until creamy. Gradually beat in 1/4 cup brandy.
Remove pudding from mould and serve hot. Accompany with pouring custard and brandy butter.

Nutrition Facts : ServingSize Serves 12

OLD FASHIONED CARROT PUDDING

Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories World Cuisine Recipes European UK and Ireland English

Time 4h20m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Steps:

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

QUICK STEAMED PUDDING

Quick Steamed Pudding image

A quick steamed pudding for when you want comfort food in a hurry :) The 3 heaped tablespoons of flour is equal to about 1/2 cup flour. :)

Provided by Jen T

Categories Dessert

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons flour (heaped)
2 tablespoons sugar
2 teaspoons baking powder
1 egg
milk, to mix
1 tablespoon golden syrup
1 tablespoon butter

Steps:

Melt butter and golden syrup together and put in bottom of pudding basin.
Beat all other ingredients to a pikelet/crepe batter and pour into basin.
In a large pot bring enough water to come halfway up basin to a boil.
Put uncovered basin in water and place lid on pot.
Steam for 1/2hour.
Serve with custard or cream if wished.

Nutrition Facts : Calories 212.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 121, Sodium 446, Carbohydrate 31.3, Fiber 0.3, Sugar 15.8, Protein 4.4

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