steamed pudding

<p>Easy Christmas Steamed Pudding  the best recipe of Christmas dessert to cook. This is a very popular dessert prepared in advanced and kept for it get matured and yield the better taste.  This recipe of <strong>steamed christmas pudding </strong>uses very common ingredients. Check how to make christmas pudding with fruit mince.</p>

Easy Christmas Steamed Pudding Recipe, How To Make Steamed Christmas Pudding

orange and lemon peels chopped

dates

cashew nuts chopped

currants chopped

raisins

brandy

lemon juice

flour

cinnamon powder

tsp nutmug powder

bread crumbs

tbsp butter

brown sugar

eggs beaten

Easy Christmas Steamed Pudding Recipe, How to Make Steamed Christmas Pudding

Mix together orange and lemon peel, dates, cashewnuts, currants, raisins, brandy and lemon juice very well.

Sift together flour, cinnamon, clove and nuteg powders and mix in the breadcrumbs.

Mix butter and sugar and beat till light and fluffy. Gradually add eggs, beating well after each addition. Fold in the prepared flour and fruits and nuts mixtures.

Spoon the mixture in to the greased pudding basin (1 litre mould), gently putting the mixture . Cover the mould tightly with grease proof paper / baking paper securely tied.

Place the pudding mould in the steamer filled nearly 1/2 with water and steam for 2.5 – 3 hours. Check the water level frequently, the water should not dry. Check if the pudding is ready by piercing the toothpick and see if it comes out clean.

Remove the pudding from the steamer, and let it cool naturally.

Remove the wrappings and again wrap it tightly in new greaseproof paper / aluminium foil. Keep it at cool place till christmas.

Before serving again steam it for one hour, then cut the Xmas Pudding into small portions.

Serve the Easy Christmas Steamed Pudding with brandy sauce or custard or ice cream and decorated with cherries.

A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom

Easy treacle sponge

golden syrup

lemon

tbsp breadcrumb

pack butter, softened

golden caster sugar

eggs

self-raising flour

tbsp milk

Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.

Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

Upside-down pudding is all grown up in this marmalade version served with a whiskey custard.


Marmalade pudding and Bourbon custard

orange, skin on

100 grams/3½oz thick-cut orange marmalade

grams/3½oz unsalted butter, softened

grams/3½oz caster sugar

free-range eggs

½ tsp bicarbonate of soda

250 milliliters/9fl oz double cream

250 milliliters/9fl oz full-fat milk

vanilla pod, seeds removed (keep the pod)

grams/4½oz caster sugar

tbsp Bourbon whiskey

A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm

Schooldays treacle sponge

unsalted butter, softened,

tbsp golden syrup, plus extra for drizzling

breadcrumbs

brandy (optional but delicious)

eggs,

Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

Try a traditional English dessert with tangy slices of lemon in a rich butterscotch sauce. Serve with double cream or ice cream.

Lemony pond pudding

butter,

250 grams/10 ounces self-raising flour, plus extra for rolling

suet

sugar

orange, zest and juice

lemon, thinly sliced

demerara sugar

175 grams/6 ounces cold butter,

Individual Steamed Puddings are a twist on a traditional European steamed Christmas pudding.  Baked in the oven in a bain marie, or water bath, they are moist, delicious, and full of old-world holiday flavors.

Individual Steamed Puddings

butter flavored shortening

orange zest

coffee

pineapple juice

golden raisins

citron

pecans

all-purpose flour

gingerbread spice

carrot, grated

water

baking soda

Preheat oven to 350 F.

Combine the shortening with the brown sugar and...

Combine the shortening with the brown sugar and beat until light and fluffy.

Stir in the eggs one at a time.

Add the next ten ingredients (orange zest through...

Add the next ten ingredients (orange zest through breadcrumbs) and stir after adding each ingredient.

Combine the hot water with the baking soda.

Stir the water mixture into the pudding mixture.

Line a muffin tin with foil liners (or...

Line a muffin tin with foil liners (or spray custard cups with cooking spray).

Fill the muffin tins or custard cups to...

Fill the muffin tins or custard cups to within a quarter inch of the top.

Cover tightly with foil.

Place the muffin pan or custard cups in...

Place the muffin pan or custard cups in a baking dish.

Pour water into the baking dish to halfway...

Pour water into the baking dish to halfway up the muffin pan or custard cups.

Bake at 350 F for 60 minutes.

Cool to room temperature and then refrigerate until...

Cool to room temperature and then refrigerate until ready to serve.

Combine 1 cup of powdered sugar with 2...

Combine 1 cup of powdered sugar with 2 to 3 tablespoons of brandy or eggnog and stir until combined.

Drizzle the steamed puddings with the glaze before...

Drizzle the steamed puddings with the glaze before serving.

Come in from the cold with this comforting steamed pudding of beef, stout and mushrooms. Look for well-marbled braising beef such as chuck steak for this recipe.

Layered beef and mushroom suet pudding

sunflower oil

onions,

200 grams/7 ounces button mushrooms, wiped and sliced

tbsp plain flour

sea salt

herbs

grams/1lb 10 ounces well-marbled braising steak,

bay leaf

440 milliliters/15½fl oz stout

300 milliliters/10fl oz beef stock,

tomato purée

tsp caster sugar

black pepper

325 grams/11½oz self-raising flour

150 grams/5½oz shredded suet

grams/1 ounces bunch fresh parsley, tough stalks removed and leaves finely chopped

tsp fine sea salt

If you’ve got a sweet tooth and a love of banana and caramel flavours, this is the pud for you. Served with proper homemade custard. 


Banana and treacle pudding

bananas (1

175 grams/6 ounces softened butter,

lime juice

vanilla pod, split down the middle, lengthways

grams/1¾oz caster sugar

tbsp banana liqueur (optional)

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Spotted dick

salt

shredded suet

currant

caster sugar

zest orange

Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.

Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.

Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.

Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.

Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

Treat yourself to the ultimate Rum and Raisin Pudding – a warm, fruity, and boozy classic that’s simple to make. Perfect for impressing guests, adding festive cheer, or enjoying as a nostalgic family favourite.

Rum and Raisin Pudding

130 g dates (I like to cut my dates in half to make sure there are no pips)

tsp bicarbonate of soda

olive oil oil

eggs (beaten

tsp baking powder

unsalted butter

g brown sugar

g cream

g rum

g raisins

serve

Weigh the dates, bicarb and milk into your TM bowl and set for 10 minutes/80°/reverse speed + 1.

In the meantime, let&#39;s prep our raisins. Pour boiling water over them, and allow the water to drain.  Once drained, pop them back into a small bowl and add the rum.  Give them a good stir and set aside to soak.

Once your dates are done cooking weigh in the oil then blitz for about 10 seconds/speed 5 or until you&#39;ve got a smooth purée. Scrape down and lift using your spatula.

Add the eggs to the Thermomix bowl, and mix for 15 seconds/speed 3.5.  Then sprinkle in the baking powder, flour, and sugar and give it 10 seconds/speed 4.

Scrape down and lift using your spatula

Time for the rum-soaked raisins! Toss &#39;em into the mix, and mix for 5 seconds/reverse speed + 4.  Pour the mixture into the mould to about 3/4 full, then add the moulds to your Varoma bowl.

With the puddings now in the bowl of the Varoma dish, place a sheet of baking paper on top of the puddings.  Then pop the Varoma tray on top of that to keep the paper in place.  Secure Varoma lid and steam 30 min/Varoma/speed 1, or until the puddings are cooked. *See the Video for tips.   Remove Varoma, and place puddings into a thermal serving bowl or other large bowl and cover to keep warm or set aside to warm through and serve later.  *See notes

On to the sauce: Put the butter, sugar, cream and pinch of salt into the Thermomix jug, cook for 5 minutes/80°C /speed 2.5. Then crank it up to Varoma temperature for 2 minutes/speed 3. You&#39;re aiming for a smooth, shiny sauce, it will be runny when very hot. Stir in the rum and raisins for 5 seconds/ reverse speed + 2.

To set aside and serve later, Loosen the puddings from the moulds using a blunt knife, and place them in a shallow baking dish. Store the puddings and sauce in a cool place for up to 24 hours (no need for refrigeration with them).

To serve, reheat at 120°C for at least 20 minutes, with a baking paper-lined foil sheet over the baking dish. Spoon some of that delectable sauce over each pudding. If it's separated a bit, just gently stir it back together. Finish it off with your choice of rum and raisin or vanilla ice cream - yum!

Thermomix Method:  Varoma Method (see notes for baking)

Preheat your oven to 160°C fan. Mix the dates with the hot milk, set them aside for 20 minutes. Soak the raisins in boiling water, then transfer them to another bowl with the rum and set them aside.

Grease your pudding moulds or cupcake tin and place them in a deep roasting tin or baking dish.  Pour the hot milk over the dates and allow to sit for 5 minutes then add the oil and blend in a food processor or use a stick blender until smooth, then transfer to a large mixing bowl.

Boil some water in a jug for later use.

Add the eggs to your mixture, then sprinkle in the bicarb, flour, and sugar. Fold everything together. Next, mix in the rum-soaked raisins. Divide your mix between the pudding moulds, and pour boiling water into the baking tin until it reaches halfway up the sides of the moulds. Bake for 30-40 minutes on a low oven shelf.

Check them with a skewer - you&#39;re aiming for sticky crumbs, not raw batter. For the sauce, melt the butter, sugar, cream and pinch of salt together in a pot. Increase the heat until it becomes a smooth, shiny sauce. Stir in the rum and raisins and allow it to cool a bit.

To serve later.  Remove the puddings from the moulds (a blunt knife might be handy here), and place them in a shallow baking dish. The puddings and sauce can be kept in a cool place for up to 24 hours, no fridge needed. Reheat in the oven at 120°C for at least 20 minutes.

Serve the puddings with a spoonful of the raisin sauce. If it's separated, just gently reheat and stir it back together. Don't forget to top it off with your favourite rum and raisin or vanilla ice cream. Enjoy!

For the conventional method:  Oven method

The only thing my husband and son didn’t like about these was the size 😱. Oh well, have two 😂

Perfect timing.  Birthday dessert coming up!  Any tips for flambé?  Would that work? Thought it might be very celebratory 😉

https://www.youtube.com/watch?v=0cXTnUkWX3I

How to prevent wet puddings when steaming in your Varoma

👉 Find the full recipe here - https://becs-table.com.au/rum-and-raisin-puddings/

Want to whisk up a heartwarming dessert with mouthwatering Rum and Raisins? This rum and raisin pudding recipe has become my husband’s favourite (and he has a few :-)). These little treats have a subtle flavour of rum.

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Top 10 steamed pudding recipes from across the web

The most viewed steamed pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Christmas Steamed Pudding Reci...

Easy treacle sponge

Marmalade pudding and Bourbon custa...

Schooldays treacle sponge

Lemony pond pudding

Individual Steamed Puddings

Layered beef and mushroom suet pudd...

Banana and treacle pudding

Spotted dick

Rum and Raisin Pudding

Top 10 steamed pudding recipes from across the web

The most viewed steamed pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Christmas Steamed Pudding Reci...

Easy treacle sponge

Marmalade pudding and Bourbon custa...

Schooldays treacle sponge

Lemony pond pudding

Individual Steamed Puddings

Layered beef and mushroom suet pudd...

Banana and treacle pudding

Spotted dick

Rum and Raisin Pudding

The most viewed steamed pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine