Steamed Pudding
Jan Southern's receipe known to the family as Canary Pudding
Recipe Posted on 4th August, 2008
Recipe Source: I got this recipe from Jan - Bradley's mum. It's out of a very old book of hers, but I don't know which one. It's a steamed pudding that has a sauce over the top. The sauce is often a contentious issue in the family - there's the jam camp, and there's the stewed apple camp... However I perfer to experiment with other sauces and stay well clear of the existing battle lines.
I find that chocolate sauce goes well with this receipe, especially when a few fresh rasberries are sprinkled into the sauce before cooking. You can experiment with the sauce until your heart's content - just use anything that is tasty and a little thick. I also suggest trying to add a little fruit to the pudding batter (perhaps some finely diced apple or peach), or perhaps a little spice maybe (cinamon, nutmeg, etc...). It's a very versatile recipe, so just wing it!
Ingredients
1 cup self raising flour
¾ cup sugar
1 tablespoon butter
1 egg, beaten
2/3 cup milk
Sauce for topping - as discussed above, you can use jam, stewed fruit, chocolate sauce, or anything else you like.
You will also need
- A pudding basin with a lid (you can use tightly fitted foil as a lid if necessary)
- A large pot with a lid - the pot needs to be big enough to fit the pudding basin floating on water inside it, and have the lid on tight.
Method
Bring a large pot with water to the boil - you need enough water so that the full pudding basin will float, but the pudding basin will not touch the lid of the pot. Grease a pudding basin with butter, and then dust it with flour (this will make sure the pudding doesn't stick). Pour your choice of topping sauce into the bottom of the greased pudding basin.
Meanwhile, mix the flour and sugar in a bowl. In another bowl, melt the butter and then mix in the beaten egg and milk. Mix the dry and wet ingredients together and beat to remove any lumps. Pour the batter onto the sauce in the pudding basin. Place a piece of aluminium foil over the pudding and secure it tightly. Put the pudding basin lid on tightly (if you have one).
Put the pudding basin into the boiling water and cover the pot with a tight fitting lid. Steam the pudding at a fast simmer for 1 to 1½ hours until done.
To serve, turn the pudding out of the basin upside down onto a serving plate. Serve with fresh cream if you like.
|