Steamed pudding is like a sweet, jammy hug in a bowl. I love it. It’s a special favourite in our little country. I was recently introduced to a New Zealand specialty steamed pudding which is the queen of both steamed puddings and now of my heart…burnt sugar steamed pudding. Oh wow. Like hot, soft caramel made into a cake and served with lashings of runny cream. My mouth waters at the mere memory.
So, it’s not a surprise that steamed pudding features in that bastion of all that is cooking and kiwi, the Edmonds cook book. This particular version is jazzed up with a little apple, and all the better for it, as the tart apple partners nicely with the sweet apricot jam and the fluffy sponge.
To make this you will need:
- 50g butter
- 1/4 c sugar
- 1 egg
- 2 T apricot jam
- 1 C plain flour
- 1 t baking powder
- 1/4 t salt
- 1/2 t baking soda
- 1/2 c milk
- 2 T stewed apple
Cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the jam.
Sift the flour, baking powder and salt into the butter mixture and fold in.
Dissolve the baking soda in the milk and add to the mixture, along with the apple.
Grease a 2-cup pudding basin. Spoon in the sponge mixture and cover the bowl with some greased baking paper. Secure with string.
Steam the pudding for half an hour, or until it is springy to the touch. This took about 45 minutes for pudding.
Serve with cream and a cup of tea!