#steamedpudding

Ingredients:

185g butter, softened

3/4 cup caster sugar

2 tsp finely grated orange rind

3 eggs

1 1/2 cups self-raising flour

1/2 cup milk

pure cream, to serve

Source:

1/4 cup orange juice

1/2 cup caster sugar

2 oranges, peeled, segmented

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Directions

Step 1: Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper.

Step 2: Using an electric mixer beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating to combine. Sift flour over mixture. Add milk. Fold until just combined.

Step 3: Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes, topping up with boiling water when necessary.

Step 4: Meanwhile, make syrup Combine orange juice and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thick and syrupy. Remove from heat. Add orange segments.

Step 5: Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Spoon over syrup. Serve

Gingerbread Pudding with Butterscotch Sauce

A recipe from an old cookbook I found in a charity shop called The Way To A Good Table – Electric Cookery by Elizabeth Craig published back in 1937 by The British Electrical Development Association Inc. The pudding was dead simple to make, the only tweak on my part being an extra teaspoon of ground ginger. The pudding takes several hours to steam but at a time of lockdown during the current coronavirus pandemic, time isn’t really an issue at the moment. When the pudding had cooked, I knew it was going to be good! The warm, heady gingerbread aromas, deeply inhaled, were lush. Served simply with a butterscotch sauce. A drizzle of cream or scoop of vanilla ice cream would go nicely!

Serves 4.

Ingredients:

57g self-raising flour

85g dark brown sugar

168g treacle or golden syrup

142ml milk

170g fresh breadcrumbs

1 egg

85g shredded vegetable suet

28g crystalised ginger in syrup, chopped

2 tsp ground ginger

a pinch of salt

butter, for greasing

1. Put the breadcrumbs, suet, flour, sugar, ground ginger and salt in a large mixing bowl. Stir until well blended. Put the milk and treacle in a saucepan and heat gently until the treacle has melted but don’t boil. Pour into the mixing bowl and mix with the dry ingredients. Beat the egg then mix that into the dry ingredients.

2. Grease a pudding basin with butter then pour in pudding mixture. Cover with a layer of baking parchment then a layer of tin foil and tie with string.

3. Steam for 3 hours.

4. To check the pudding is cooked, insert a skewer, it should come out clean. If it isn’t continue steaming the pudding. Alternatively, place the pudding in the oven pre-heated to 150°C (fan-assisted) and cook for a further 10 to 15 minutes and test with a skewer again before serving.

5. To serve, turn the pudding out onto a plate and serve with butterscotch sauce.

For the butterscotch sauce:

50g butter

110g golden syrup

110g soft dark brown sugar

150ml double cream

a few drops of vanilla extract

Steamed syrup pudding with clotted cream 🍮

When you’re still Christmassing a little in your soul.