Spiced steamed puddings

Spiced steamed puddings

A steamed pudding recipe with a difference – made with cinnamon, mixed spice and cloves, it’s a warming dessert served with good drizzle of golden syrup.

Spiced steamed puddings

  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 2 hours to cook, plus cooling and standing

A steamed pudding recipe with a difference – made with cinnamon, mixed spice and cloves, it’s a warming dessert served with good drizzle of golden syrup.

Nutrition: per serving

Calories
606kcals
Fat
25.3g (14.1g saturated)
Protein
7.6g
Carbohydrates
87g (57.6g sugars)
Salt
1g

Ingredients

  • 75g butter, chilled, plus extra for greasing
  • Good dollop of golden syrup, plus extra for drizzling
  • 300g mixed dried fruit
  • Grated zest of 1 orange and 1 lemon, plus a squeeze of juice from both
  • 75ml brandy
  • 200g self-raising flour
  • 1 tsp baking powder
  • 75g shredded suet
  • 100g soft light brown sugar
  • 2 tsp ground cinnamon
  • 2 tsp ground mixed spice
  • ¼ tsp ground cloves
  • 2 large free-range eggs
  • 2-3 tbsp milk to bind
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Method

  1. Generously butter a 1 litre pudding basin and line the base with baking paper. Pour in the golden syrup.
  2. Place the dried fruit in a pan with the orange and lemon zest and juice, and the brandy, then bring to the boil. Reduce the heat, simmer gently for 1 minute, then set aside to cool and allow the fruit to plump up.
  3. Sift the flour and baking powder into a bowl with a pinch of salt. Rub the butter into the flour with your fingers until it resembles breadcrumbs. Stir in the suet, sugar and the spices, then stir in the soaked fruit.
  4. Add the eggs and stir together using a flat-bladed knife, drizzling in a little milk as you go until you have a soft dough.
  5. Spoon the mixture into the pudding basin and smooth the top. Make a pleat in the centre of a large sheet of baking paper, put over the pudding basin and secure with string. Cover with a layer of pleated foil and secure with more string, tying two pieces across the top to form a handle.
  6. Put the pudding basin into a large pan with a small upturned saucer underneath. Pour boiling water around the sides until it comes halfway up the basin, but doesn’t touch the foil and paper. Cover with a tight-fitting lid, place over a high heat and return to the boil. Reduce to a simmer and cook for 2 hours.
  7. Remove the basin from the pan and stand for 10 minutes before turning the pudding out onto a plate. Drizzle with the extra golden syrup and serve with lots of vanilla custard.

Nutrition

Calories
606kcals
Fat
25.3g (14.1g saturated)
Protein
7.6g
Carbohydrates
87g (57.6g sugars)
Salt
1g

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