Skip to navigation
Skip to page content
Find a recipe for every occasion
Luscious, sticky, irresistible steamed puds are one of Britain's greatest culinary gifts to the world – and they’re a doddle to make.
Per pudding: 936kcals, 50.6g fat (31g saturated), 7.9g protein, 108.4g carbs, 81.8g sugar, 0.8g salt
You can freeze the puddings and sauce separately for up to 3 months. Defrost completely, then reheat at 180°C/fan160°C/gas 4 for 8-10 minutes.
Please register or sign-in to leave a comment. We’d love to hear what you think.
Fran I make mine in muffin cases when I make them to freeze & eat later. Recipe makes about 12 muffins of puddings! Just peel off the wrapper when cold before freezing :-)
Do you think I could cook these in a well greased muffin tin? The only individual moulds I have are the plastic ones, which I think can only be used for steaming...
Take out a subscription to delicious. magazine this month and we’ll send you a Crabtree & Evelyn handcream collection (worth £22.00), absolutely FREE.
delicious. mag recipe index
For those loyal delicious. readers who keep their magazines each month, you may find our downloadable recipe index useful...
delicious. shopping lists
Download these handy shopping lists from everyday delicious. In every month's issue: Everything you need for delicious shortcut suppers.
Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.