Spanish food writer & culinary guide James Blick: If ever mum asked me what dessert I’d like (especially if I was sick or it was my birthday), it was always this one. That mushy consistency and rich, golden-syrupy consistency was always mind blowing. I even remember the dish she always made it in. In my head, that beaten up, old, tin dish is integral to the recipe … but obviously you don’t need my mum’s dish to make this recipe at home. Enjoy!
James Blick’s Mum’s Steamed Pudding
Servings: 3 or 4
- 3/4 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp baking power
- pinch of salt
- 1/2 cup milk
- half a stick of melted butter
- golden syrup or jam
- Beat sugar and egg together.
- Add flour, baking powder and salt.
- Mix all together with milk.
- Finally stir through melted butter. Don’t over mix, or it will become tough.
- Grease a baking bowl suitable for boiling. Place golden syrup or jam in bottom of bowl and pour the batter over it.
- Cover the top of the bowl firmly with tinfoil or two layers of cling film to make it airtight.
- Fill a saucepan halfway with water and boil. Then mellow water to a steady low boil while the pudding is cooking.
- Stand pudding bowl on something in the saucepan so it doesn’t have contact with bottom of the pan — an upside down saucer or a couple of metal spoons. The low boiling water level needs to remain halfway up the pudding bowl while cooking.
- Cook for about one hour or until the middle of the pudding is firm to touch.
- To serve, carefully turn the pudding out while hot onto a plate, so that the syrup or jam is now rightfully on the top.
- Service with custard, cream or yogurt. Enjoy!
NOTE: Variations include the addition of raisins, sultanas or any dried fruit to the mixture. Also, you can add finely chopped apple or rhubarb placed atop (or in the bowl with) the golden syrup.