Spiced steamed puddings
- January 2011
- Serves 6
- 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.
- 25.3g (14.1g saturated)
- 87g (57.6g sugars)
- 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
- Generously butter a 1 litre pudding basin and line the base with baking paper. Pour in the golden syrup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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