A steamed pudding is a quintessentially British thing. Part cake, part sponge puddding and all delicious. Cooking it be steaming results in a lovely moist but still light sponge that is perfect comfort food throughout the winter months – served with lashings of whipped cream – or a good amount of custard.
Endlessly adaptable, although a sponge pudding made with syrup is probably the most common which steamed on top of a generous amount of golden syrup which soaks throughout the pudding once it is cooked and flipped out on to a plate.
My pudding is gently spiced and filled, and topped with apple and blackcurrant jam and cooked in my REDMOND Multicooker, which is one of the most useful gadgets that I own (initial review here). For those not in the know it the multicooker is compact, adaptable and will fry, stew, steam, boil, bake & slow cook with its 35 functions. A steamed pudding takes a good hour or so to cook, and takes up a valuable ring on the hob, so cooking it in the multicooker gives you back that cooker space, and the tightly fitting lid of the REDMOND means there is less steam condensing in your kitchen.
A few tips for this recipe.
- Let the butter soften for a good few hours
- Use any apples – I used two dessert apples from my mother’s garden – no need to peel them before grating
- Butter the pudding basin well
- Don’t be afraid to play with the flavours
- Double cover the pudding with cling film, and tin foil secured with a rubberband.
- 175 g butter - cut into small cubes
- 125 g white caster sugar
- 50 g soft brown sugar
- 3 free range eggs
- 175 g self raising flour
- Pinch salt
- 1/2 tsp cinnamon
- 1 tbs milk
- 1 small apple - grated
- 3 tbs blackcurrant jam
- Extra jam to serve
- 1/2 small apple - peeled and cut into 1cm chunks
Place the butter and sugars into a large mixing bowl and beat with an electric mixer until pale and fluffy. Slowly beat in the eggs.
Fold in the flour, salt and cinnamon, adding the milk, if needed, to loosen it until you have a smooth batter. Fold in the grated apple and half of the jam.
Butter a 1.2litre/2 pint glass pudding basin well, and put the remainder of the jam and the apple chunks at the bottom.
Carefully spoon the batter over the jam and apple, and smooth it so the top is even.
Cover the bowl with a double layer of clingfilm (press it down so it is not tight across the top), then add a piece of pleated tin foil and secure with an elastic band.
Place the pudding on a trivet, or jar lid in the cooking pot of the REDMOND Multicooker, and fill with water to halfway up the pudding basin.
Select MULTICOOK, with a temperature of 100C and allow to steam for two hours.
Check periodically and top the water up if needed.
To serve remove the foil and cling film, run a pallet knife around the pudding to loosen and flip out onto a plate or cake stand. Heat some more jam and pour over the pudding if desired.
Recipe commissioned by Redmond – I use a Redmond RMC-M4502E Multicooker currently priced at £104.90 .