Steamy Sweetness: Hangi-Style Pudding Perfection

Steamed pudding is a traditional New Zealand dessert, often served at special occasions and gatherings. The dish is thought to have been inherited from British settlers, who introduced steamed puddings to the Maori people. The Maori tradition of steaming food—including the cornmeal dessert Kanga waru, cooked in a Hangi (a method of steaming food in a pit with heated rocks)—likely played a significant role in the acceptance of this dessert in Maori culture. Steamed pudding is also popular in Samoa, where it is known as puligi and is usually served with custard. This pudding can be made in a Hangi or steamed in a pot on the stove, and typically includes ingredients such as flour, sugar, butter, eggs, and spices.

Preparing the steamer

Firstly, you'll need to gather the right equipment. The steamer setup includes the vessels that will be used for steaming the pudding. For this, you'll need two shallow pie dishes that can fit inside a larger pot, a weight for the inside (such as a pie dish), and another weight for the pot lid (like a cast-iron lid). These weights are important to keep the setup stable and secure.

Now, let's get the steamer ready for action:

• Place a jam lid or a small metal object like a marble at the bottom of the large pot. This will serve as an indicator of the water level during the steaming process. If you hear the lid jiggling, it's time to check and replenish the water.
• Fill the large pot with enough water to reach halfway up the tins or the steaming vessels. This water level is crucial to ensure effective steaming without submerging the tins completely.
• Prepare the steaming vessels by greasing them or lining them with baking paper, ensuring the pudding can easily be removed later.
• Set up a shallow cooling rack inside the large pot, which will act as a base for the pudding tin to sit on. This elevates the pudding tin above the water level.
• Pour water into the large pot to cover the cooling rack, ensuring the water level reaches just below the bottom of the pudding tin. Remember, you'll need to top up the water regularly as it evaporates during the cooking process.

With the steamer prepared, you're now ready to steam your pudding! Remember to allow sufficient time for the water to reach a steady boil before placing the pudding tin inside. This initial boiling ensures that the steamer is at the right temperature and helps build up a good head of steam.

By following these steps, you'll have a well-prepared steamer that's ready for cooking your delicious steamed pudding.

Making the batter

Firstly, prepare your dry ingredients. Measure out the required amount of plain flour and place it in a large mixing bowl. You can also add spices such as cinnamon, nutmeg, and cloves, or ground ginger, depending on your preference. For a more traditional Maori pudding, consider adding a mix of ½ teaspoon ground cinnamon, ⅓ teaspoon ground ginger, and a pinch of ground nutmeg. Sift the flour and spices together to ensure there are no lumps.

Next, prepare the wet ingredients. Start by melting butter in a separate bowl. You can use either unsalted or salted butter, but make sure it is softened and cubed. Add in the sugar and stir until the mixture is well combined and resembles fine breadcrumbs. You can use superfine or caster sugar for a lighter texture, or experiment with raw or light brown sugar for a deeper flavour. If you're feeling adventurous, you can even try burning the sugar first to add a rich, caramelized flavour to your pudding. To do this, heat sugar in a saucepan until it melts and turns golden, then carefully add boiled water to create a syrup.

Now, it's time to combine the dry and wet ingredients. Create a well in the centre of the dry ingredients and pour in the beaten eggs, followed by the butter-sugar mixture. Mix everything together until you have a smooth batter with no dry lumps remaining. If the batter seems too thick, you can add a little milk to adjust the consistency.

At this point, you can also add in any additional mix-ins, such as dried fruit or chocolate chips, if desired. However, be careful not to overmix the batter once you've added these extras.

Finally, taste the batter and adjust the sweetness or spices to your liking. Remember, the flavours will intensify and develop as the pudding steams, so don't be tempted to oversweeten or overseason at this stage.

Once your batter is ready, you can pour it into your chosen steaming vessel, following the traditional Maori method of cooking in a hangi, or using a modern steamer setup. Just remember to grease your vessel well and ensure it has enough room to expand during the steaming process!

Spices and flavourings

The spices are added to the dry ingredients, which typically include flour, sugar, and baking soda. This mixture is then combined with a wet mixture that includes eggs, butter, and milk or coconut cream. The result is a batter with a loose consistency that is then steamed for around two hours.

One unique aspect of the steamed pudding is the option to include burnt sugar syrup, which is created by burning sugar in a pan and then adding water to create a syrup. This syrup adds a deep caramel flavour to the pudding. The pudding can also be served with a variety of toppings, including custard, cream, ice cream, or caramel sauce, each adding its own unique flavour and texture to the dessert.

Cooking time and temperature

The cooking time and temperature for steamed pudding in a hangi are critical to ensuring the dessert is cooked through and safe to eat. Here are some detailed instructions and tips to help you get it right:

Firstly, it's important to prepare your equipment properly. Ensure your steaming bowl or pudding basin is the right size – it should be at least one-third larger than the uncooked pudding to allow room for rising. The bowl should also fit snugly in the pot to prevent unnecessary movement during steaming. Prepare your pot by heating it with water on low to medium heat. You will also need a lid for the pot to contain the steam.

Now, on to the cooking process. Once you have assembled your ingredients and prepared your batter, it's time to start steaming. Place the covered pudding in the pot and let it steam for around 2 hours. It's important to maintain a steady temperature and ensure the water level in the pot doesn't get too low – you may need to top it up during the cooking process. After 2 hours, carefully remove the pudding from the pot and unwrap it.

To check if your pudding is cooked, insert a skewer into the centre. If it comes out clean, your pudding is ready to serve. If not, it may need to be steamed for a little longer. Remember, the cooking time may vary depending on the intensity of your heat source and the size of your pudding mould, so keep an eye on it and adjust the timing as needed.

If you're making a large batch of steamed puddings, you may need to adjust the cooking time accordingly. For example, if you're cooking multiple puddings at once, they may need a little longer than 2 hours to ensure they're cooked through.

Finally, don't be afraid to experiment and adjust the recipe to your taste. For example, if you prefer a darker burnt sugar flavour, you can add more sugar and burn it for a little longer – just be careful not to overdo it, as the sugar can become bitter if burnt for too long.

By following these instructions and paying attention to the cooking time and temperature, you'll be well on your way to creating delicious steamed pudding in a hangi.

Serving suggestions

Steamed pudding is a versatile dessert that can be served in various ways and is perfect for all occasions, from special celebrations to cosy nights in. Here are some serving suggestions to elevate your steamed pudding:

• Custard: One of the most popular accompaniments to steamed pudding is custard. You can either make it from scratch or use powdered custard for convenience. Pouring hot custard over the pudding creates a delightful contrast of temperatures and textures.
• Cream: A drizzle of pouring cream or a generous dollop of whipped cream pairs perfectly with the pudding. The richness of the cream complements the moist pudding, creating an indulgent treat.
• Ice cream: A scoop of vanilla ice cream is an excellent choice to serve alongside steamed pudding. The cold, creamy ice cream provides a refreshing contrast to the warm, spongy pudding.
• Caramel sauce: For an extra touch of decadence, drizzle some caramel sauce over the pudding. The combination of the rich, sweet caramel and the moist pudding is irresistible.
• Butter: For a simple yet delicious option, a slab of butter on the steamed pudding is a great way to enhance its flavour. This is a favourite among Samoans, who enjoy the pudding as a cake-like breakfast treat.
• Hokey pokey ice cream: If you're looking for a unique twist, serve your steamed pudding with a scoop of hokey pokey ice cream. The combination of flavours and textures will tantalise your taste buds.

Feel free to get creative and experiment with different toppings and accompaniments. You can even offer a selection of these suggestions and let your guests customise their dessert to their preferences. Remember, the key to a great steamed pudding experience is to enjoy it with others and savour every mouthwatering bite!

Frequently asked questions