What do you think of when you think about steamed puddings?
Sweet golden syrup cuddling moist, dense, weighty sponge drooling steamy silky custard filled with endless possibilities: plums, dates, currants, oodles of strawberry jam.
Does it ooze treacle or champion chocolate sauce?
Do you serve it with cream, ice cream or creme anglaise?
Is it Christmas, school dinnertime, afternoon tea or hangover breakfast?
On fire doused in brandy or cold the next day with warmed alcoholic butter?
Comfort food, food porn, just plain yummy.
What ever your preference, the possibilities are endless.
Daring Bakers – Steamed Treacle Pudding
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. I choose to make Steamed Treacle Pudding from Tamasin’s Kitchen Bible by Tamasin Day-Lewis.
1/4 tsp ginger
1/2 tsp bicarbonate of soda
200ml/7 floz milk
170g/6oz light brown sugar
225g/8oz golden syrup
zest of lemon
Sift the flour into a large bowl, add all the other ingredients and mix them together well.
Grease an 850ml/1&1/5 pint pudding basin and add the mixture – make sure there is a thumb’s width between the pudding and the top of the basin to allow for expansion. Cover the basin with a layer of greaseproof paper with a pleat in the middle of it and then a sheet of foil, also pleated, on top. This, too, leaves room for expansion. Tie string around the rim of the basin to keep the foil on. Put the pudding in a heavy-bottomed pan and pour boiling water halfway up the sides of the basin. Cover the pan with a lid and keep the pudding at a steady simmer for 2 hrs, topping up with boiling water when necessary.
Remove pudding from pan. Remove foil and greaseproof top and leave for 5 mins. Slip a palette knife gently down the sides of the pudding. Put a plate over the top of the pudding basin and invert the pudding onto it.