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   DESSERTS
Steamed and Baked Pudddings
There are lots of variations on the basic steamed pudding, and by adding ingredients to the mixture, or using different preserves for the topping, you can ring the changes almost indefinitely. Whichever version you go for, no pudding is complete without a jug of creamy custard.

INGREDIENTS: Self-raising flour - 175 g (6 oz), Shredded suet or softened butter - 75 g (3 oz), Caster sugar - 50 g (2 oz), Egg - 1, Milk - about 6 tbsp.

COOKING: 1. Grease a 1.1 litre (2 pint) pudding basin if making a steamed pudding, or a deep pie dish if baking the pudding. Spoon the flavouring of your choice into the bottom.
2. Mix together the flour, suet or butter and sugar. Make a well in the centre and add the egg and enough milk to give a soft dropping consistency. Pour into the prepared dish.
3. If steaming the pudding, cover with pleated greaseproof paper or foil and secure with string. Steam for 1 - 2 hours.
4. If baking, cook, uncovered, at 180C / 350F / Gas 4 for about 1 hour, until well risen. Serve hot with custard.