Steamed Puddings Recipes

Post by **HEPZIBAH** » Sun Sep 23, 2007 5:36 pm

Rich Fig Pudding

8oz dried figs
4oz raisins (stoned)
8oz dates (stoned)
3oz stem ginger
2-3 tablespoons brandy or rum
6oz fresh white breadcrumbs
8oz self raising flour
6oz shredded suet
good pinch of salt
3 eggs
grated rind and juice of 1 lemon
a little milk (optional)
maple syrup (optional)

Pudding basin 2pint capacity

Slice the fruit and ginger, mix together and sprinkle with the brandy or rum.
Cover and leave for 1hour or longer.
Mix well together with the crumbs, flour, suet and salt.
Beat the eggs to a froth and mix into the dried ingredients with the lemon rind and juice and the fruit.
Mix thoroughly, adding a little milk if necessary to bring the mixture to a dropping consistency.

Turn into a well-greased basin, cover, and steam for 4 hours.

Turn out, pour round a little maple syrup and serve with custard, cream or icecream.

Post by **HEPZIBAH** » Sun Sep 23, 2007 5:37 pm

Chocolate Puddings

3oz plain chocolate
Â¼ pint of milk
5oz stale cake crumbs
2oz butter
2 rounded tablespoons cater sugar
2 large eggs (separated)
2-3 drops of vanilla essence

8 castle pudding tins (dariol moulds/cups/small moulds)

Cut up the chocolate, melt it slowly in the milk in a saucepan and then bring to the boil and pour over the cake crumbs in a basin. Mix well with a fork, cover and leave to stand for 20-30 minutes.

Have ready a steamer over a pan of boiling water.

Soften the butter in a bowl, add the sugar and work until the mixture is light. Beat in the egg yolks and then add the soaked crumbs and vanilla. Whisk the egg yolks until stiff and use a metal spoon to fold them carefully into the mixture.

Divide the mixture into the buttered pudding tins, cover with foil, or with a piece of buttered greaseproof paper, tie down securely and steam until set (40-45 minutes).

Turn onto a hot dish, dust with icing sugar, and serve with whipped cream or hot chocolate sauce.

Post by **HEPZIBAH** » Sun Sep 23, 2007 5:37 pm

Spotted ****

8oz self raising flour
Pinch of salt
4oz butter
2 rounded tablespoons caster sugar
6oz currents (washed)
2 eggs
Little milk

Sift the flour with the salt into a basin, rub in butter and then stir in the sugar and currants. Whisk the eggs, add to the mixture and stir until smooth with a wooden spoon, adding milk, if necessary, to give a dropping consistency.

Turn into a well-greased basin, cover and tie securely and steam for 11/2 â€“ 2 hours. Serve with custard or syrup sauce.

Post by **HEPZIBAH** » Sun Sep 23, 2007 5:38 pm

Steamed ginger pudding

10oz flour
1 rounded teaspoon ground ginger
Good pinch of mixed spice
1 teaspoon bicarbonate of soda
5oz shredded suet
1 large egg (beaten)
6fl oz (6 tablespoons) golden syrup, or treacle
Approximately 6 fl oz milk

6-7 inch diameter pudding basin

Sift the flour, spices and bicarbonate of soda into a bowl. Add the suet, mix and make a well in the centre. Pour in the egg and syrup (or treacle). Warm the milk until tepid and pour into the bowl. Stir well: the mixture should drop easily from the spoon.

Have the pudding basin well greased, turn mixture into it and cover with a pleated piece of buttered greaseproof paper. Stand basin in a large pan of boiling water, which should come to between half and two-thirds of the way up the sides of the basin. Cover the pan and steam for about 2 Â½ - 3 hours, remembering to fill the pan with extra boiling water if necessary.

Turn out to serve, accompanied by warm golden syrup and/or custard sauce.

Post by **Goddess** » Sun Sep 23, 2007 6:01 pm

Spotted ****!!!! And Even better I have all the ingredients to make it!!! Will make it so I can sit and snigger when I serve it up to Mr G!!!

Post by **HEPZIBAH** » Sun Sep 23, 2007 6:13 pm

[face=Comic Sans MS]For the Spotted **** you can substitute the currants for sultanas or raisens or use a mixture of all. Some people also add some candied peel.

I used to work at an Agricultural college and when this dish was served it appeared on the menu as 'Steamed Sultana Sponge'.

We also avoided serving 'Manchester Tart' too.

[/face]

Post by **Goddess** » Sun Sep 23, 2007 6:24 pm

In a small restaurant in Llandudno - spotted **** was on the menu. I just couldn't resist ordering it "one spotted **** with cream please!" Bet that poor long suffering waitress had never ever in all her working years there, heard that one before!
Feel quite ashamed now - feel like I should hunt her down and apologise!

Post by **Mimimay** » Sun Sep 23, 2007 9:08 pm

Oooh it's the steamed ginger sponge that I like

Not bothered about spotted d*ck

Post by **HEPZIBAH** » Sun Sep 23, 2007 9:28 pm

[face=Comic Sans MS]I haven't tried it but I think I would like to substitute chopped dried apricots for the currants in Spotted **** and maybe sub a little ground almonds to the flour and add a drop of almond essence.

[/face]

Post by **warda** » Mon Sep 24, 2007 4:06 am

:oo
I think I have to try Spotted D*ck even once in my life.
Hepzi, is there anything else I could use instead if suet

I'm sorry but it sounds awful if I can trust my dictionary on this.

Goddess, I didn't have an idea you are so naughty. From where do you get all that, cream and all

Post by **Goddess** » Mon Sep 24, 2007 12:18 pm

Warda - the suet is the whole root of my problems too - and yes it is as nasty as you fear!
The only way I have found around the suet problem is white margarine - If you can find a place where they sell fresh butter by the kilo in the big block, there's a chance you may be able to find the margarine in the same place. I'm not sure how they would say it in Luxor because of the different "g" sound - but up here they call it "margarine abyad" the g is pronounced like the first 'g' in garage. Didn't explain that very well at all!

Me naughty?!, Never!

Post by **Mimimay** » Mon Sep 24, 2007 1:31 pm

HEPZIBAH wrote:[face=Comic Sans MS]I haven't tried it but I think I would like to substitute chopped dried apricots for the currants in Spotted D*ck and maybe sub a little ground almonds to the flour and add a drop of almond essence. [/face]

Sounds a good idea Hepzi

Love apricots and almonds

Post by **HEPZIBAH** » Mon Sep 24, 2007 2:24 pm

warda wrote::oo
I think I have to try Spotted D*ck even once in my life.
Hepzi, is there anything else I could use instead if suet I'm sorry but it sounds awful if I can trust my dictionary on this.

[face=Comic Sans MS]These days you can find, in the UK at least, a vegetarian suet alternative.

I think the best suggestion would be to use, as Goddess has suggested, a margarine, but not the soft, spreadable sort. I would then work with it very cold and cut or possibly grate it into small pieces. If using a knife, dip it in flour occasionally. Let the fat drop into a bowl or plastic bag that has a little bit of flour in it and then shake it so that the fat gets covered in flour and stays in small pieces. [/face]