The last recipe I shared was for homemade Golden Syrup, and I promised my next post would be this recipe for Golden Syrup Steamed Pudding. Steamed pudding is a classic British dessert made in a thick crockery dish called a pudding basin or a pudding bowl. I have a lovely blue and white striped one from Cornwall.
The pudding turned out exactly as I’d hoped – a warming, comforting, not overly sweet dessert for a cold day. I'm not thrilled about using parchment paper and aluminum foil, only to toss them afterwards, but don't know of a good alternative. If you do, please let me know in the comments. We all enjoyed the pudding immensely. Here’s how you can make one, too.
Ingredients
110g
(1/2 cup) golden syrup – divided
175g
(12 Tablespoons – 1 1/2 sticks) unsalted butter, softened
125g
(5/8 cup) brown sugar
3
large eggs, lightly beaten
175g
(1 1/3 cup) self-rising flour
1/4
cup milk
More
golden syrup to serve (we didn’t add more, though next time I might make pouring
custard to go with the pudding).
You'll also need a 2 pint pudding basin, parchment paper; aluminum foil; heavy cotton string; a large deep soup kettle with lid; a heatproof saucer, trivet, or steamer basket for the pudding basin to sit on inside the kettle
Directions
Beat
the remaining 1/4 cup golden syrup, the butter, and brown sugar until light and
fluffy. Stir in half of the eggs, then stir in half the flour. Stir in the rest
of the eggs and flour along with the milk.
Spoon
the mixture into the pudding basin (it shouldn’t come up above 1-inch from the
top). Smooth the surface.
not exactly round, but it worked |
Cover the pudding basin with the pleated parchment circle with the pleat over the center of the basin. Cover the parchment with the pleated foil.
Tie
the pudding tightly around the rim with the string. Make a lifting handle by
crossing more string across the top of the basin. This will help you lift the
pudding out of the kettle after its cooked. Trim excess paper and foil, leaving
a 1-inch border, and turn the edges in on themselves to seal.
Put
a heatproof saucer, small trivet, or steamer basket in the large, deep kettle.
Put the pudding basin on top. Add enough just-boiled water to the pan to come
halfway up the sides of the basin. Cover the pan with a tight-fitting lid (I
added a layer of foil across the top of my kettle because the lid has a steam
hole in it).
Cook,
over lowest heat, allowing the pudding to steam in gently simmering water for 1
3/4 hours. Make sure the kettle doesn’t
boil dry – add more just-boiled water if necessary.
The
pudding is done when a fine skewer inserted into the middle of the pudding
(through the foil and parchment) comes out clean. Turn off the heat. Carefully
lift the basin out of the kettle and let stand for 5 minutes.
Cut the string from the basin. Discard the foil and parchment. Run a flat-bladed knife around the edge of the pudding to loosen the sides. Carefully invert onto a plate and remove the basin. Cut into wedges and serve with extra golden syrup, pouring custard, or vanilla ice cream.
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Looks and sounds yummy! Thanks for the recipe and photos.
ReplyDelete2clowns at arkansas dot net
Thanks, Kay!
DeleteIt does sound good.
ReplyDeleteI don't see any reason you couldn't reuse the foil if it's clean. Could you wipe off the parchment paper and use it for the next pudding?
I'd love a side view photo to illustrate "Trim excess paper and foil, leaving a 1-inch border, and turn the edges in on themselves to seal." The turning of the edges in particular.
DeleteHi Libby - I trimmed the foil and parchment to about an inch below the string, then crimped the foil over the edge of the parchment. That seemed to work. After the 1 3/4 hours, the foil and parchment both were pretty "used" looking, but next time I'll see if I can save them. That would be great. Thanks!
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