Steaming Slow: The Perfect Steamed Pudding

Steamed pudding is a traditional British dessert. It can be made in a cloth bag (clootie) directly within simmering water, or the uncooked pudding can be placed in a covered pudding basin/dish, which is then placed in a pot of simmering water. Preparing classic steamed puddings in a slow cooker is less fuss and more budget-friendly compared to steaming for hours on a stove top.

To cook a steamed pudding in a slow cooker, first prepare the pudding mixture. Then, generously butter a pudding basin and pour in the golden syrup. Next, cream the butter and sugar together until very light and fluffy. Gradually beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Stir in the vanilla extract. Using a large metal spoon, fold in the self-raising flour and milk until you have a batter that drops easily from the spoon.

Spoon the batter into the pudding basin on top of the golden syrup. Place a little circle of tin foil on top and pop the lid on to secure. Place the basin in your preheated slow cooker and carefully pour in boiling water until it comes about halfway up the basin. Place the lid on top and cook on high for about 3 1/2 to 4 hours.

Choosing a pudding basin

Choosing the right pudding basin is essential for making a delicious steamed pudding in a slow cooker. Here are some key factors to consider when selecting a pudding basin:

Material

Pudding basins come in various materials, including ceramic, glass, metal, and plastic. Each material has its advantages and disadvantages. Ceramic basins are popular as they retain and distribute heat evenly, making them ideal for traditional puddings. However, they can be heavy and fragile. Glass basins are perfect for presentation as they allow you to see the pudding's contents, but they may crack or break if not handled carefully. Metal basins, such as stainless steel or aluminium, are durable, lightweight, and stackable for easy storage. On the other hand, they may rust over time and are not ideal for presentation. Plastic basins are inexpensive, usually come with lids, and are great for transporting puddings.

Size

The size of the pudding basin depends on the quantity of pudding you want to make. Basins range from small individual portions to larger sizes that serve multiple people or are suitable for dinner parties. A one-litre basin is average, but sizes can vary from 280ml to 2 litres.

Design

Pudding basins come in different designs, such as straight-sided or sloping-sided, fluted or unfluted, and with or without handles. Choose a design that suits your recipe and preferences. For example, a basin with handles can provide a secure grip when removing the pudding from the slow cooker.

Lid Suitability

If you plan to steam your pudding, ensure that the basin has a tight-fitting lid to retain moisture and prevent water from entering. Some basins come with lids, while others require you to create a lid using baking paper and foil.

Additional Features

Consider additional features that can enhance your pudding-making experience. For instance, a non-stick coating can make it easier to remove the pudding from the basin. Handles can also be useful for a secure grip.

When choosing a pudding basin, it's important to consider the material, size, design, lid suitability, and any additional features that may be beneficial. Remember to select a basin that aligns with your specific recipe and serving needs.

Preparing the ingredients

Ingredients

First, gather your ingredients. The exact quantities and specific ingredients will vary depending on the type of steamed pudding you want to make. Here are some common ingredients used in steamed puddings:

• Butter or vegan margarine
• Sugar (caster, light or dark brown, or soft brown)
• Eggs
• Self-raising flour
• Milk (whole, plant-based, or evaporated)
• Golden syrup, honey, or treacle
• Dried fruits (such as raisins, sultanas, currants, cranberries, or mixed candied peel)
• Spices (such as cinnamon, mixed spice, nutmeg, or ginger)
• Breadcrumbs
• Apple (coarsely grated or applesauce)
• Baking powder
• Citrus zest (lemon or orange)
• Alcohol (brandy, rum, whiskey, or Tia Maria)

Preparation

Now that you have your ingredients, it's time to prepare them:

• If using dried fruits, consider soaking them in your chosen alcohol beforehand. This step is optional but will intensify the flavour of your pudding. Combine your chosen dried fruits and alcohol in a jar or bowl, and let them soak for at least a few hours or even overnight. You can speed up this process by heating the mixture in the microwave for 15-30 seconds. Allow it to cool before using.
• If using butter or margarine, ensure it is at room temperature to achieve a creamy consistency.
• Separate the eggs and beat them as per your recipe instructions.
• If using citrus zest, be sure to wash and dry the fruit before grating or peeling the zest.
• If your recipe calls for milk and you only have UHT or long-life milk, you can evaporate it by heating it gently in a saucepan until reduced by about a third. This will give your pudding a richer flavour.
• If your recipe calls for self-raising flour and you only have plain flour, you can make your own by adding a teaspoon of baking powder for every 100g of plain flour. Sift the flour and baking powder together before using.

Mixing

Once your ingredients are prepared, it's time to mix them:

• Cream the butter and sugar together until they are light and fluffy. This step is important to incorporate air into the mixture, so take your time and beat vigorously.
• Gradually add the eggs to the butter mixture, making sure each addition is well incorporated before adding more. Adding a small amount of flour with the eggs can help prevent curdling.
• Stir in any additional flavourings, such as vanilla extract, zests, or spices.
• Fold in the flour and any other dry ingredients (such as breadcrumbs or baking powder) until everything is combined. Be careful not to overmix at this stage.
• If using dried fruits, mix them into the batter along with any residual alcohol from the soaking process.
• Finally, add any liquids (milk, honey, or syrup) and combine until you have a batter that is easy to pour.

Your steamed pudding batter is now ready to be cooked in your slow cooker! Simply follow the instructions for cooking and serving, and enjoy your delicious homemade treat.

Cooking the pudding

First, generously butter a 1.5-pint pudding basin. If you're using a plastic pudding basin with a lid, you can skip the next step. Otherwise, cut a sheet of foil into a large circle and place it over a large circle of baking paper. Put a pleat in the middle of the circles, place them on top of the pudding basin, and secure them with string.

Next, prepare the pudding mixture. If you're making a Christmas pudding, you can try one of these recipes:

• Soak dried fruit in Tia Maria, brandy, or rum. Then, beat butter and sugar, beat in eggs and honey or syrup, sift in flour, spices, and baking powder, and stir in breadcrumbs, dried fruits, grated apple, and any residual alcohol.
• Mix sultanas, raisins, currants, and candied peel in a bowl. Add apple, citrus zests, orange juice, brandy, and stout. Stir, cover, and leave overnight to soak. Then, add self-raising flour, cinnamon, brown sugar, blanched almonds, and a pinch of salt.

For a golden syrup sponge pudding, cream butter and sugar, beat in eggs, and stir in self-raising flour and milk. For a date and syrup steamed pudding, cream margarine and brown sugar, mix through apple sauce, and add self-raising flour, baking powder, cinnamon, chopped dates, and plant milk.

Once you've prepared the pudding mixture, spoon it into the pudding basin. Place a little circle of tin foil on top and secure it with the lid. Place the basin in the preheated slow cooker and carefully pour in boiling water until it comes about halfway up the basin.

Put the lid on the slow cooker and cook on high for about 3 1/2 to 4 hours for a golden syrup sponge pudding. For a date and syrup steamed pudding, cook on high for 4 hours. For a Christmas pudding, cook on low for 8 hours.

When the pudding is cooked, remove the basin from the slow cooker and let it cool to room temperature. Then, replace the greaseproof paper, foil, and string, and store the pudding in a cool, dark place.

Reheating the pudding

If you are reheating the whole pudding, place it back into the pudding basin or a similar heatproof container and pop it back into the slow cooker. Set the cooker to high and leave it until the pudding is reheated to your liking. You can also place the pudding in an oven-proof dish, cover the top, and reheat in an oven for 10-15 minutes or until the pudding is nice and hot.

For faster reheating, you can use a microwave, which will take only a few minutes. However, make sure to change the pudding dish to a microwave-safe one if necessary and remove any kitchen foil that may have been used as part of the pudding lid.

If you are reheating individual portions, you can use the microwave for about 3-4 minutes, or until the portions are hot.

When reheating the pudding, it is important to ensure that the pudding doesn't get water into the inside of the bowl. This can be done by preparing a lid with greaseproof paper, kitchen foil, and string, or by using a pudding basin that comes with an attached heat-proof lid.

Additionally, when reheating in the slow cooker, fill the slow cooker with enough warm-hot water (not boiling) so that the water level goes at least halfway up your pudding bowl.

Serving the pudding

Once your steamed pudding is ready, carefully remove the pudding basin from the slow cooker. Pour the boiling water down the sink, taking care as it will be scalding hot. Place the pudding basin upside down on a serving plate. The pudding should slip right out of the basin.

If you are serving the pudding immediately, you can serve it as it is, or with a jug of warm custard, clotted cream or ice cream.

If you are serving the pudding later, allow it to cool to room temperature, replace the greaseproof paper, foil and string, and store it somewhere cool and dark. On the day you're ready to serve, return the pudding to the slow cooker set to low, and fill with water so that it comes about halfway up the sides of the basin. Reheat for 3-4 hours, then turn out onto a serving plate.

You can also reheat individual portions in the microwave for about 3-4 minutes. The sponge absorbs quite a bit of the syrup on reheating, so you might need to drizzle some more syrup over the pudding after heating it up.

If you want to get fancy, you can warm some triple sec in a small pan over low heat, drizzle this over the pudding and carefully set it alight. Serve with brandy butter or custard.

Frequently asked questions