STEAMED PUDDINGS

STEAMED PUDDINGS

STEAMED PUDDINGS
Ingredients
  1. 100g Vegetarian Suet
  2. 200g Self-Raising Flour
  3. 75g Sugar
  4. Water or Apple Juice to bind
Respect the Proportions
  1. The proportions for this recipe are that you will need twice as much flour as suet, adding enough sugar to sweeten then add a little water or juice to combine the mixture to the right consistency.
  2. Place in to a dish with a tight fitting lid or into a large bag (with the top knotted) and steam for at least two hours.
  3. This can be microwave cooked in 30 mins, but it will not taste the same!
Spotted Dick
  1. Make the mixture as above, then add as many currants (raisins or sultanas) as you like, then steam as mentioned.
Jam Roly Poly
  1. Make the mixture as above, ensure the mix is of a good consistency for rolling out, roll out so the mix is about 1cm thick, then cover with your favourite jam and roll up, then steam as mentioned.
Syrup Pudding
  1. Make the mixture as above, ensure the mix is a bit wetter than for the other recipes and add a little golden syrup to the mixture (substituting the sugar if you like), find a suitable bowl, put as much golden syrup in it as you like, then add the pudding mixture over the syrup. Ensure the bowl is covered by a lid or it had been double bagged before steaming.
Sticky Toffee Pudding
  1. This can be made as the ‘pudding’ recipe or the ‘cake’ recipe, just make the following adjustment: use 90% Demerara sugar with 10% Muscovado dark brown sugar, add chopped dates.
  2. Make toffee sauce using a twice as much white sugar to butter / margarine with a dash of cream or milk, heat on a very low heat until combined, do not stir, swirl the pan once or twice only to check the consistency.
  3. Put toffee sauce in a pudding basin and top with the date cake mix.
Christmas “Style” Pudding
  1. This is not a traditional pudding, make your pudding mixture, soak the fruit you intend to use for at least 24 hours in sherry or sweet wine, use a variety of currants, raisins, sultanas, cherries, dates & citrus peel etc.
  2. Bind the mixture using the sherry (or wine) you used to soak the fruit, if there is not any left, use a little fruit juice the mixture will need to be spoonable or you can roll it into a ball. You will need to add much more fruit than you will expect to use. Add nuts and glace cherries by arranging them in the bottom of a well-greased pudding basin, then gently add the pudding mix (if spoonable) or push the dough ball gently into the basin.
  3. TIP: Add ground mixed spice (if you like it) according to taste (generally 3-6 tea spoons per pudding)
Variations
  1. Lemon or Lime Juice Add a little lemon juice to your pudding mixture for a different flavour or add some lemon juice to the golden syrup (and mix it together) then cover with the pudding mix.
  2. Marmalade Add a little marmalade to your pudding mixture for some zing!
  3. Sherry Why not soak your currants in sherry or other liquor for an hour before adding it to the pudding?
  4. Lemon Curd swap golden syrup to for lemon curd, add a little lemon juice to the pudding mixture and into the lemon curd.
  5. Egg For extra rise, bind your pudding with egg, it will have a more cake like texture.
  6. Vanilla Extract (not Vanilla Essence as it is synthetic) will lift the flavour of the whole pudding.
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