Baking Repost - Easy Steamed Pudding

 

Easy Steamed Pudding

There are two things one needs to make steamed pudding - pudding basin, and pot large enough to boil it in.  (Three, if you count the TIME you need to steam the pudding.)

Devotees of steamed puddings might regard this as heresy, but I cut the process short by having a pudding basin which gets heat to the centre of the pudding straight away ...

and a pressure cooker....

...the combined effect of which is to cut steaming time to less than half the recipe time.

Whatever your choice of equipment, here is the easiest steamed pudding recipe I know.  This came from Mum and was possibly the ONLY steamed pudding recipe she used.  You can very easily make you own variations on it.  You make it in the basin you intend to steam the pudding in, and it doesn't seem to be a problem that the basin wasn't greased (because you were using it as a mixing bowl).

Hints on the recipe below:
- for tablespoon read "one of those large spoons that often accompany a cutlery set and are used for serving". 
- Heaped in this case means as much flour as you can get on the spoon. 
- Use any jam you like.  Mum always used raspberry.  Below I used Oregon Grape jam.  It is very black stuff and the uncooked pudding mix becomes a particularly unappetizing shade of grey - which is why there are no pictures of the uncooked pudding mix. (Photo of cooked pudding to follow.)

Easy Steamed Pudding.

Melt together 1 tablespoon each of butter, sugar, and jam
Add 3 heaped TB flour,

1/2 tsp soda dissolved in 1/2 cup milk, and
a handful of dried fruit

Cover and steam 1 and half hours (or 40 minutes in a pressure cooker)