Steaming Dessert: The Art Of Making Steamed Pudding

Steamed pudding is a classic British dessert that is easy to make and perfect for cold winter months. Essentially, it is cake batter that is steamed, resulting in a moist and flavourful cake. The pudding can be steamed in an oven or on the hob, and the process involves covering the batter in a pudding basin with a disc of baking paper and foil, then placing it in a large pan with boiling water. The pudding is then cooked for around 2 hours, creating a delicious treat that can be served with custard, ice cream, or cream.

Preparing the ingredients

Firstly, gather all the necessary equipment, including a 1-litre pudding basin, two mixing bowls and a spatula, measuring cups and spoons, a pastry blender (optional), a circle of parchment paper, a steamer (or an upturned plate), and a large pot. Grease your pudding basin generously with butter or another suitable fat. If you don't have a pudding basin, you can use any heat-resistant bowl or even a glass or porcelain bowl.

For the dry ingredients, you will need flour, sugar, and, depending on your recipe, additional items such as baking soda, ground ginger, or a pinch of salt. Combine these ingredients in a medium-sized mixing bowl and stir together until well combined.

For the wet ingredients, you will need butter, milk, and your choice of flavourings such as golden syrup, vanilla extract, citrus juice and zest, or marmalade. You may also need an egg. In a separate bowl, mix together the wet ingredients. If using butter, you can add it to the dry ingredients and rub it in with your fingers or a pastry blender until the mixture resembles coarse breadcrumbs.

Now it's time to combine the wet and dry ingredients. Add the wet ingredients to the dry ones and mix until you have a smooth batter. Be careful not to overmix the batter.

Your steamed pudding recipe may also call for a topping or sauce to be added to the pudding basin before pouring in the cake mixture. This could be something like golden syrup, raspberry jam, or marmalade. Pour a generous amount into the basin and spread it evenly.

With your ingredients prepared and combined, you are now ready to move on to the next steps of steaming and serving your delicious steamed pudding!

Greasing the basin

Firstly, choose a suitable basin. The size of the basin will depend on the amount of pudding mixture you have prepared. Common sizes include 1-litre and 1.2-litre pudding basins. You can also use a heat-resistant bowl or any round glass or porcelain bowl.

Once you have selected the appropriate basin, it's time to grease it generously. The most commonly used fat for greasing is butter. Take a stick of butter and rub it all over the inside of the basin, ensuring every inch is coated. You can also use other types of fat, such as shortening or margarine, but butter is generally preferred for its taste and ease of use.

After greasing, some recipes suggest adding your chosen topping to the base of the basin. This could be marmalade, syrup, jam, or golden syrup. Adding the topping at this stage will create a sticky, sweet layer on your pudding.

Next, prepare a sheet of baking paper and foil. Layer them together and form a pleat down the centre, approximately 3 cm in width. This pleat is crucial as it allows the pudding to expand while cooking. Place the layered paper and foil, baking paper-side down, on top of the basin. Secure it in place by tying a string under the rim of the basin.

At this point, you may also want to create a handle to help with removing the pudding from the pot later. Take another piece of string and thread it through either side of the basin, tying it securely in place.

Now your basin is prepared and ready to be filled with the pudding mixture. Remember to smooth the top of the batter with the back of a wet spoon before covering it with the prepared paper and foil.

Mixing the ingredients

Prepare the Basin:

Before you start mixing the ingredients, it's a good idea to prepare your basin. Grease a medium or large pudding basin (1-litre or 4-cup capacity) with butter. You can also use a heat-resistant bowl or any round glass or porcelain bowl. This will ensure that your pudding doesn't stick to the basin and make it easier to turn out onto a plate when it's cooked.

Dry Ingredients:

In a medium-sized mixing bowl, combine the dry ingredients. This typically includes flour, sugar, and leavening agents such as baking soda or baking powder. You can also add spices like ground ginger or a pinch of salt to enhance the flavour. Stir these ingredients together until they are well combined.

Wet Ingredients:

In a separate bowl, mix together the wet ingredients. This usually includes eggs, milk, and your choice of flavourings such as golden syrup, vanilla extract, or citrus zest and juice. You can also add melted butter or another type of fat to your wet ingredients. If you're using butter, it's best to melt it beforehand so it combines easily with the other ingredients.

Combine Wet and Dry Ingredients:

Now, it's time to bring the wet and dry ingredients together. Gradually add the wet ingredients to the dry ingredients and mix until everything is combined. Be sure to use a spatula or spoon to scrape down the sides of the bowl to ensure all the ingredients are incorporated. The batter should be smooth and free of lumps.

Optional: Add-Ins:

At this stage, you can also add any additional mix-ins such as chopped nuts, dried fruit, or chocolate chips. Fold these ingredients gently into your batter until they are evenly distributed.

Final Adjustments:

Before pouring the batter into the prepared basin, give it a final stir to ensure that everything is well combined. You can also taste the batter at this point and adjust the seasoning or sweetness if needed. Remember, it's easier to add more flavourings now than to try to adjust them later.

Pour into Basin:

Once you're happy with the batter, carefully pour it into the prepared pudding basin. If you're using a sticky sauce or syrup, you can pour a layer of it into the basin first, followed by the cake batter. This will create a delicious sauce at the bottom of your pudding.

Now your ingredients are mixed and your basin is ready, you can move on to the steaming process. Remember to follow the steaming instructions carefully to ensure your pudding cooks evenly and turns out perfectly moist and delicious!

Cooking the pudding

Firstly, generously grease a 1.2-litre pudding basin with butter. If you don't have a pudding basin, you can use a heat-resistant bowl. Place your chosen topping in the base of the basin. You can use marmalade, syrup, jam, or golden syrup. Boil a kettle of water.

Next, prepare your steamer by placing an upturned bowl in the base of a large, deep saucepan. The saucepan should be big enough to hold the pudding basin. Put the ingredients for the sponge in a food processor and blend until smooth. Be careful not to overwork the mixture. Then, tip the mixture into the pudding basin.

Now, it's time to prepare the lid for the pudding basin. Cover the basin with a lid made of baking parchment and foil, and tie it securely with string. Stand the pudding basin on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set the saucepan over a medium heat and bring the water to a boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer, and leave the pudding to steam. For a small pudding, steam for about 1 1/2 to 2 hours. For a larger pudding, steam for about 2 1/2 hours. Remember to top up the water in the saucepan with boiling water if the level gets too low.

To check if the pudding is cooked, insert a skewer through the foil and parchment lid into the centre of the pudding. If the skewer comes out clean, the pudding is done. If there is still some wet mixture on the skewer, return the pudding to the steamer for a further 15-20 minutes, then check again.

Once the pudding is cooked, uncover it and turn it out onto a plate. Serve the pudding immediately with custard, cream, or ice cream. Enjoy!

Serving the pudding

Once your steamed pudding is cooked, it's time to serve it! Here's a step-by-step guide to help you serve your delicious pudding:

Remove the Pudding from the Steamer:

Carefully take the pudding basin out of the steamer. Be cautious, as both the basin and its contents will be hot. Use oven mitts or kitchen towels to protect your hands.

Uncover the Pudding:

Remove the foil, baking parchment, or greaseproof paper that was used to cover the pudding during steaming. Be gentle, as the pudding is delicate and can easily break.

Let the Pudding Cool Slightly:

Give the pudding a few minutes to cool down slightly. This step is important because it will make it easier to handle the pudding and prevent it from falling apart when turning it out.

Turn the Pudding Out:

Place a serving plate over the top of the pudding basin. Carefully flip the basin over so that the pudding comes out onto the plate. You may need to run a knife or spatula around the edge of the basin to loosen the pudding gently.

Add Toppings or Sauce:

If desired, you can add a drizzle of sauce or some toppings to your pudding. Traditional options include custard, cream, or ice cream. For extra indulgence, you could also add a drizzle of syrup, such as golden syrup, butterscotch sauce, or fruit sauce.

Serve and Enjoy:

Your steamed pudding is now ready to be served! Serve it while it's still warm to enjoy the best texture and flavour. Cut the pudding into slices and serve it to your guests or family. Enjoy the delicious, moist, and flavourful treat!

Frequently asked questions