Steamed pudding is a traditional British dessert usually reserved for Christmas time. We found this recipe in an old cookbook called Cooking the Caribbean Way where, in the islands, cooking was influenced in part by the English.
3 oz sugar
3 eggs, lightly beaten
8 oz flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
8 tbsps soured milk
10 oz raisins, dredged in flour
Simple sauce:
2 parts corn syrup
1 part cream (10% or heavy)
The puddings pictured here were made by my 92 year old Mom so I have no in-progress pictures as I usually like to include.
Beat butter and sugar until creamy then beat in eggs, one at a time.
Sift together the flour, cinnamon, nutmeg and soda and add to the wet mixture in 2 or 3 additions alternating with the milk.
Combine well then stir in the raisins.
For a single large pudding turn into a buttered pudding bowl, cover with foil and tie with a string to secure. Steam in a covered pot of water for 3 hours, adding hot water to the pot if necessary.
Alternately, grease a deep muffin tin or mini pudding bowls on a cookie sheet and cover tightly with foil. Stand in a water bath in a 350°F oven and steam for 40-45 minutes or until a cake tester comes out clean.
For the sauce combine the corn syrup and cream and warm in the microwave. For 2 individual puddings I used 2 tbsps corn syrup and 1 tbsp cream, but if you are serving more increase the amount using 2 parts to one.
Makes 6-8 servings
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