Half Hour Steam Pudding Food

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

HALF HOUR PUDDING

Steps:

• Mix the first 8 ingredients well and put in a greased baking dish.
• Mix the last 3 ingredients and pour over batter.
• Bake 25-30 minutes at 350°F in a 2 1/2 quart casserole dish that has been sprayed with vegetable oil spray.
• Serve hot with ice cream.

AS-YOU-LIKE-IT STEAMED PUDDING

Steps:

• Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
• Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
• Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

STEAMED APPLE PUDDING

Steps:

• Prepare the apples and nuts and set aside.
• In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
• In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
• Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
• Place in a deep kettle atop a rack. Add enough water to reach half-way up the side of the mold. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
• Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes. Loosen the edges with a knife and tip the pudding onto a round platter. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.

BABA'S HALF HOUR PUDDING

Steps:

• Mix the first 5 ingredients together well and pour into a greased casserole dish.
• In a bowl put the next 4 ingredients, mix well.
• Pour into casserole dish on top of first ingredients, bake at 350 for half an hour.

HALF HOUR STEAM PUDDING

Steps:

• melt butter and golden syrup in a bowl.
• add flour, sugar, baking powder, salt cocoa, egg and enough cold water to mix (like with a sponge).
• boil 1/2 hour.