Winter has well and truly arrived with Perth getting its lion’s share of rainy, stormy days so far. Definitely time to get the big pots out for delicious, warm steamed puddings to serve up with custard. So simple. So good :)
Other than being wonderfully simple to prepare, steamed puddings are pretty versatile in terms of flavours. If you’re doing one up for a dinner party, you can easily prepare the batter in its steaming bowl well beforehand and put it on the stove while you enjoy mains.
The basic recipe is as follows:
2 tablespoons butter or margarine
¼ cup sugar
1 beaten egg
1 cup self raising flour
pinch of salt
To make: Put water in large steamer pot (I usually put a small saucer at the bottom to rest the pudding bowl on) and bring to the boil. Grease the pudding bowl. Cut a piece of grease proof paper to fit on top of the bowl and prepare enough string to tie around top of bowl. Cream the butter and sugar. Stir in the milk and beaten egg. Sift flour and salt together into a mixing bowl. Stir into mixture. Scoop mixture into bowl. Cover bowl with greaseproof paper and tie string around to secure. Place bowl in the steamer pot and gently simmer covered for around 40 minutes. Check with a skewer to see if pudding is cooked through. Allow to stand for 5 minutes out of the pot and serve with custard.
If you’re doing a special sauce or topping for your pudding, prepare the bottom of bowl with ingredients before filling with mixture. You can make a chocolate pudding with the basic recipe by sifting 2 tbsp of cocoa into the mixture.
So far I’ve made a lovely golden syrup pudding (golden syrup & rum mixed together in bottom of bowl) and a tropical pineapple, coconut & rum topped pudding (pineapple pieces or slices and dessicated coconut soaked in rum).