Recipe: 7 Steamed Pudding Recipes

and last but not least...

Happy Steaming!

Betsy

Steamed Golden Sponge Pudding
Quick Mix Steamed Chocolate Pudding
Quick Mix Steamed Golden Pudding
Quick Mix Steamed Upside-Down Pudding
Christmas Pudding
Steak and Kidney Pudding
Little Sticky Toffee Puddings with Pecan Toffee Sauce

Author: Helen Peagram
Date: 1996/09/21
Forums: rec.food.cooking

Title: Steamed Golden Sponge Pudding
Categories: Puddings, Desserts
Yield: 4 servings

PUDDING
3 tb Golden syrup
175 g Self rising flour
1 ts Baking powder, rounded
175 g Butter, soft
3 Eggs
175 g Brown sugar
1 tb Golden syrup/or
Black treacle
TO SERVE
3 tb Golden syrup
Custard
Creme' Fraiche
4 cup bowl, heat proof
Double sheet foil, 16X12

Grease the bowl, and foil. Get your steamer prepared and start it heating. Put 3 Tb golden syrup in bottom of bowl.

In a large bowl, sift flour and baking powder into it. Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer. Spoon mixture into greased bowl and level with the back of your spoon. Place greased foil over bowl and make a pleat in the middle, smooth foil down sides of bowl. Tie with string around rim. Place in steamer over boiling water and steam for 2 hours.

To serve loosen pudding witha knife and invert onto a warm plate. Pour Extra 3 tb golden syrup over top and serve with custard or creme' fraiche.



Title: Quick Mix Steamed Chocolate Pudding
Categories: Desserts, Puddings, Steamed
Yield: 8 servings

1 pk Chocolate cake mix
1 Egg
3/4 c Milk

Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold the pudding while hot and serve with cream, ice cream, chocolate sauce or custard.

NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20-25 minutes. Bake remaining cake batter in a greased 7 inch layer cake pan at 350 for 25 to 30 minutes.


Title: Quick Mix Steamed Golden Pudding
Categories: Desserts, Puddings, Steamed
Yield: 8 servings

1 pk Yellow Cake mix
3/4 c Milk
1 Egg
1/4 c Golden Syrup, Corn syrup OR
Maple Syrup

Place syrup in bottom of pudding mold before adding batter. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold the pudding while hot and serve with cream, ice cream, or custard.

NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20 ~25 minutes. Bake remaining cake batter in a greased 7 inch layer cake pan at 350 for 25 to 30 minutes.


Title: Quick Mix Steamed Upside-Down Pudding
Categories: Desserts, Puddings, Steamed
Yield: 8 servings

1 pk Yellow Cake mix
3/4 c Milk
1 Egg
2 tb Butter, softened
1/4 c Brown sugar
1 sl Pineapple OR
Dried apricots, soaked OR
Candied cherries OR
Blanched almonds

Mix butter with brown sugar and spread in bottom of pudding mold. Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil or greased double wax paper. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold the pudding while hot and serve with cream, ice cream, or custard.

NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20 ~25 minutes. Bake remaining cake batter in a greased 7 inch layer cake pan at 350 for 25 to 30 minutes.


Title: Christmas Pudding
Categories: Desserts, Puddings, Steamed
Yield: 12 servings

2 c Grated carrot
2 c Grated potato
2 1/2 c Soft bread crumbs
2 c Raisins
2 c Currants
2 c Brown sugar
1 1/2 c Suet OR
1 c Margarine
4 tb Sour milk
1 ts Baking soda
1 c Flour
2 ts Salt
2 ts Cinnamon
1/4 ts Nutmeg
1 ts Allspice

Mix in order given. Turn into well greased heat proof bowl; cover and steam about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or custard, or whatever you like.

H Peagram.


Title: Steak and Kidney Pudding
Categories: Beef, Maindish, Steamed
Yield: 4 servings

MM BY HELEN PEAGRAM

PASTRY
5 c Flour
5 ts Baking powder
3/4 ts Salt
1 3/4 c Suet, packed
1 3/4 c Water, cold

FILLING
1 lb Stew beef
12 oz Kidneys(beef or veal)
Salt
Pepper
1/2 c Flour
Beef stock OR
Bovril & water OR
Water

Blend pastry ingredients, flour, baking powder, salt and suet in a processor. Blend til mealy. Add water while running, til dough forms a lump. Roll out and line a 3 cup bowl. Press flat against side. Leave at least 1 inch hanging over sides of bowl all around. Use extra for top. Dice meat and Kidneys. Add flour to coat well. Mix seasonings with flour and sprinkle 1 Tbsp in bottom of pudding. Put in a layer of meat and sprinkle with more flour mix. Repeat til meat and kidneys are all used. Finish with flour mix. Cover with enough stock, water or bovril and water to fill. Roll extra pastry to make a lid. Lay on top of filling. Fold edges of pastry lining over the lid of pastry. Make a small hole in the middle of lid big enough for a funnel. This to be used if more liquid needs to be added.

Put bowl in the middle of a large dish towel. Cover top with foil, then bring corners up and tie two at a time. Put in a steamer over boiling water and keep boiling hard for 2 hours. Reduce heat and simmer for 2 or more hours longer. Refill water as needed. When cooked, remove from steamer and serve with veg of your choice. To increase gravy, pour a little more stock into hole in pastry lid.

Variation: Additions of vegetables is good. Onions, carrots, etc.


Title: Little Sticky Toffee Puddings with Pecan Toffee Sauce
Categories: Puddings, Desserts, Holidays, Publication, Steamed
Yield: 8 Servings

TYPED BY H PEAGRAM

FOR PUDDINGS
3 oz Butter, at room temp
5 oz Caster sugar
2 Eggs, beaten
6 oz Dates, chopped
6 fl ;boiling water
1/2 ts Vanilla
2 ts Coffee essence(I would skip)
3/4 ts Baking soda

FOR THE SAUCE
6 oz Brown sugar
4 oz Butter
6 tb Double cream
1 oz Pecans, chopped

Preheat oven to 350~ F. You will need eight 6 oz metal pudding basins or eight 3 inch ramekin dishes, lightly oiled with vegetable oil. A swiss roll tin and a baking sheet.

Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, coffee essence and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating (preferrably with an electric hand whisk) until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the eight containers. Place them on a baking tray and bake in the centre of the oven for 25 minutes.

Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan.

Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved.

To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream.

Note: After freezing, defrost, pour hot sauce over and reheat.

From Delia Smith's Christmas 1990 published by BBC books

Note: I found this recipe after trying PC Sticky Toffee Pudding($4.99Can) and I was looking for a cheaper alternative. This recipe almost matches the PC ingredients. HP