Robert's RecipesBritish Recipes

Steamed Fruit Pudding

Steamed Fruit Pudding


This steamed dessert pudding has a wonderfully spongy golden texture and tastes delicious. The fruit juices dribble down the outside of the pudding when it is tipped out of its bowl for serving. Fresh fruit is used, but frozen fruits work very well too. Serve with English custard.

Steamed Fruit Pudding Recipe

INGREDIENTS:

Sponge:

  • 1/3 cup (84g) butter
  • 1/3 cup (84g) white sugar
  • 2 eggs
  • 1½ cups (168g) self raising flour
  • 1 tsp (5ml) baking powder
  • Pinch of salt
  • 1/3 cup (85 ml) milk 
  • 1 tbsp (15 ml) water

    • Fruit Mixture:

  • 1½ cups (375 ml) berries - mixture of blackberries, raspberries and blueberries, or your choice
  • 2 tbsp (30 ml) white sugar
  • 2 tsp (10 ml) cornstarch
    		•

    METHOD:

    Cream together the butter and the sugar, before gradually adding the eggs, while beating.

    Carefully add the flour in small amounts along with the baking powder and salt.

    Beat in the water followed by milk to get a smooth creamy consistency - adjust quantities of liquid accordingly.

    In a small bowl, gently mix the fruit, 2 tbsp sugar and cornstarch.

    Transfer the fruit mixture to a greased pudding bowl, approximately 2 pint capacity and then spoon in the sponge mix over top and level.

    Cover with double layer of waxed paper tied with string around the outside of the bowl and place in a large Dutch oven or similar pot with enough water to reach half way up the exterior of the bowl.

    Simmer for 2 - 2½ hours, covered.

    Serve with custard as shown, if desired.

     

     

     


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