ALL BRITISH FOOD.COM

MAIN INGREDIENT

British Beef Recipes
British Chicken Recipes
British Fish and Seafood Recipes
British Fruit Recipes
British Lamb Recipes
British Offal Recipes
British Pasta and Rice Recipes
British Pork Recipes
British Turkey Recipes
British Vegetable Recipes



BY TYPE

British Bread Recipes
British Biscuit Recipes
British Cake Recipes
British Cheesecake Recipes
British Desert Recipes
British Pie Recipes
British Pudding Recipes


British Pickle Recipes
British Jam Recipes
British Chutney Recipes


HOME   |   TUTORIALS   |  ACCOMPANIMENTS   |   CONTACT
REGION

Southern England
Eastern England
Midlands
Northern Ireland
Northern England
Scotland
Wales
West Country



Steamed And Baked Puddings
Steamed And Baked Puddings
There are dozens of variations on the basic steamed pudding, and by adding ingredients to the mixture, or using different preserves for the topping, you can ring the changes almost indefinitely. But whichever version you go for, remember that no pudding is complete without ajug of creamy custard.

Ideal food for chilly days, steamed puddings are a childhood favourite which deserve to be made more often. This variation is served in a sticky pool of warm golden syrup, which also soaks into the top during cooking.

SERVES 4

175 g (6 oz) self-raising flour
pinch of salt
75 g (3 oz) shredded beef suet or softened butter
50 g (2 oz) caster sugar
1 egg
about 90 ml (6 tbsp) fresh milk

1. Grease a 1.1 litre (2 pint) pudding basin if making a steamed pudding, or a deep pie dish if baking the pudding. Spoon the flavouring of your choice into the bottom (see below) .

2. Mix together the flour, salt, suet or softened butter and sugar. Make a well in the centre and add the egg and enough milk to give a soft dropping consistency. Pour into the prepared dish.

3. If steaming the pudding, cover with pleated greaseproof paper or foil and secure with string. Steam for 1 1/2 - 2 hours.

4. If baking, cook, uncovered, at 180C (350F) mark 4 for about 1 hour, until well risen. Serve hot with custard.