Good old steamed pud

Press, 10 September 1984, Page 16

Good old steamed pud

Steamed puddings are still the favourites in many families especially those where the man-of-the-house enjoys desserts. These recipes are. perhaps well known to the experienced home-cooks but some could be new to the less experienced ones; they are all very economical.

Spiced fruit pudding

As with all steamed puddings, this one is greatly improved by an accompanying sweet sauce. To serve six you will need:

75g butter ■A cup sugar 1 tablespoon marmalade

1 cup flour 'A teaspoon baking powder ■A teaspoon each of mixed spice; cinnamon; ground ginger (or to taste) 1 cup mixed fruit 'A cup warmed milk 1 rounded teaspoon bi-car-bonate of soda pinch of salt.

Method: Cream butter and sugar until very light and fluffy then add the marmalade and blend well. Sift flour with a pinch of salt, spices and baking powder and add. Add the prepared fruit. Dissolve bicarbonate of soda in the warm milk and add last. Pour into a well greased basin or mould, cover with greased paper or fitting lid and steam for I’/z to 2 hours. Coffee walnut pudding Those who like coffee flavour should enjoy this light pudding which is served with sauteed orange slices. To serve six you need:

50g butter 125 g brown sugar 1 dessertspoon instant cof-

fee dissolved in a little hot water 1 egg 175 g self-raising flour 'A cup chopped walnuts ‘A cup milk 1 orange (navel) peeled and sliced thinly. Additional 25g butter; rum or sherry.

Method: Beat butter with brown sugar and coffee until light and fluffy. Add well beaten egg and fold in sifted flour and a pinch of salt alternately with milk. Add walnuts. Fill into well greased basin, cover with greased paper or lid and steam for two hours. Melt the additional butter in small pan and lightly saute the orange slices on both sides. Pour over a little rum or sherry and serve around the pudding when it is turned out. Trickle any remaining juices from pan over the top. Serve with whipped cream flavoured with vanilla. Steamed

Chocolate pudding Chocolate bits, cooking chocolate or dark eating chocolate can be used in this recipe. If chocolate bits are used a few addi-

COOKING with

Celia Timms

tional unmelted ones can he included. For six servings you need: ‘A cup butter % cup sugar 1 egg 1 teaspoon vanilla essence 755 g chocolate Pinch of nutmeg 2 cups flour I'A teaspoons baking powder ■A teaspoon salt I cup milk Method: Cream butter well then beat in the sugar and continue beating until very light; add egg and beat until fluffy. Melt chocolate over hot water and add to mixture with nutmeg, blending thoroughly. Sift flour then measure and sift again with salt and baking powder. Add to batter alternately with milk. Pour into a well greased basin or mould, filling only half full. Cover tightly and steam for two hours ensuring that the water is kept at boiling for this time. Unmould and serve with a chocolate or, vanilla sauce.