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Monday
Apr122010

Steamed Pudding

This pudding was made by my grandmother Joyce Davies and handed down to my father Tony and my uncle John. As kids we begged dad to cook it as he was the one with the sweet tooth out of both my parents and desserts were his specialty, along with the Christmas pudding and blackberry pie particularly – from the days when they allowed blackberries to grow like weeds along the south coast of NSW, and we would all gather as many as we could in our towels whenever we saw a thriving bush, or on an expedition with our own little tricks to get passed the prickly vines- ladders, planks of wood, even a kiddies' toy hand extension etc - just so dad could bake us a pie that night. Very special memories for all of us.
It is a simple pudding to make, with basic ingredients and is nicely filling and satisfying- recipe supplied by John Davies.


Pictured: Steamed Pudding

1 ½ cups plain flour
¼ tsp salt
1 tsp (large) baking powder
100g butter
100g sugar
3 eggs
Milk to mix, if required
Butter for greasing
3 tbsp golden syrup, more if you like it sweet

Sift flour, salt and baking powder together.
Cream butter and sugar, add one egg at a time and a little flour mix if begins to curdle, then mix into remaining flour - add a little milk if too dry. Gently mix into soft dough - consistency should be like a thick cake batter.
Grease a pudding basin generously with butter; add golden syrup, then carefully tip dough on top, evening the top with a spatula or spoon.

Stand basin uncovered in a saucepan with a fitting lid, pour boiling water to reach half way up sides of basin, place lid on saucepan – depending on how wide your saucepan is you may need to add the water first.
Steam 45 - 55 minutes on a low heat - if using gas, use a simmer mat if possible (these can be found in home wares stores and can keep temperatures low while simmering).

Turn out into a dish with sides to catch the syrup.

Serve with cream and/or ice cream and extra warmed golden syrup to pass around in a jug.

Serves 8