Steamed Puddings
Steaming is how you achieve a texture that baking cannot replicate. By locking the pudding in a metal mold and submerging it partially in a water bath, you create a humid environment that ensures the fats melt into the flour while the moisture remains trapped inside.
Commit to the seal
The pudding must be protected from direct water ingress. You need a reliable way to pleat foil so the steam has room to expand without blowing the lid off.
- 1.5-liter pudding basin
- Large stockpot with a tight-fitting lid
- Butcher's twine
- Parchment paper
- Heavy-duty aluminum foil
What goes in.
- 8 ozbeef suet or cold butter, grated
- 8 ozall-purpose flour
- 8 ozlight brown sugar
- 8 ozdried currants or raisins
- 1 tspbaking powder
- 1/2 tspground nutmeg
- 2large eggs
- 150 mlwhole milk
Creating the steam expansion fold
Place a sheet of parchment on top of a sheet of foil, then fold a single pleat down the center of both. This allows the cover to expand upward as the pudding rises without tearing or losing its seal.
The method.
Prepare the basin
Butter the interior of your pudding basin thoroughly. Dust with a light coating of flour and tap out the excess.
Mix the dry
Whisk flour, suet, sugar, baking powder, and nutmeg in a large bowl. Ensure the fat is evenly distributed.
Add liquids
Beat the eggs and milk together, then fold into the dry ingredients until just combined. Do not overwork.
Seal
Spoon the batter into the basin, leaving an inch of space at the top. Top with your pleated parchment and foil, tying securely with twine under the basin rim.
Steam
Place on a trivet inside the stockpot. Pour boiling water halfway up the sides of the basin. Cover the pot and simmer for 3 hours, topping up with boiling water if it runs low.
Other turns to take.
Golden Syrup
Replace the dried fruit with 4 tablespoons of syrup poured into the base of the basin before adding the batter.
Spiced Ginger
Add 2 tablespoons of finely chopped stem ginger and a teaspoon of ground ginger to the batter.
When it doesn't go to plan.
Check the water level every 45 minutes; never let the pot go dry.
Use a metal basin, not ceramic, to ensure the center cooks as fast as the edges.
Let the pudding rest for 10 minutes after removing from the heat before unmolding.
The ones that keep coming up.
How do I know if the pudding is done?
The top should feel firm and springy to the touch. If you insert a skewer into the center, it should come out clean.
Can I steam this in the oven?
Yes, place the basin in a deep roasting tin, fill with boiling water, and cover the whole tray with foil. Bake at 300°F (150°C) for the same duration.
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