Quick Mix Steamed Golden Pudding Food
QUICK STEAMED PUDDING
A quick steamed pudding for when you want comfort food in a hurry :) The 3 heaped tablespoons of flour is equal to about 1/2 cup flour. :)
Provided by Jen T
Categories Dessert
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and golden syrup together and put in bottom of pudding basin.
- Beat all other ingredients to a pikelet/crepe batter and pour into basin.
- In a large pot bring enough water to come halfway up basin to a boil.
- Put uncovered basin in water and place lid on pot.
- Steam for 1/2hour.
- Serve with custard or cream if wished.
Nutrition Facts : Calories 212.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 121, Sodium 446, Carbohydrate 31.3, Fiber 0.3, Sugar 15.8, Protein 4.4
QUICK MIX STEAMED GOLDEN PUDDING
Make and share this Quick Mix Steamed Golden Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place syrup in bottom of pudding mold before adding batter.
- Prepare the cake mix with the egg and milk or water according to directions on package.
- Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.
- NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
- Alternately, fill in- dividual molds and steam for 20-25 minutes.
- Bake remaining cake batter.
Nutrition Facts : Calories 336.9, Fat 9.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 456.9, Carbohydrate 60.5, Fiber 0.7, Sugar 31.3, Protein 4.4
AS-YOU-LIKE-IT STEAMED PUDDING
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
Provided by Cassie Best
Categories Dessert, Dinner
Time 3h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
QUICK MIX STEAMED UPSIDE-DOWN PUDDING
Make and share this Quick Mix Steamed Upside-Down Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter with brown sugar an
- d spread in bottom of pudding mold.
- Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper.
- Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking.
- Steam for 1 1/2 hours.
- Unmold t he pudding while hot and serve with cream, ice cream, or custard.
- NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
- Alternately, fill individual molds and steam for 20-25 minutes.
- Bake remaining cake batter.
Nutrition Facts : Calories 363.2, Fat 11.9, SaturatedFat 3.7, Cholesterol 38.6, Sodium 473.5, Carbohydrate 60.3, Fiber 0.9, Sugar 36, Protein 4.5
QUICK MIX STEAMED CHOCOLATE PUDDING
Make and share this Quick Mix Steamed Chocolate Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Prepare the cake mix with the egg and milk or water according to directions on
- package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.
- Place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking.
- Steam for 1 1/2 hours.
- Unmold the pudding while hot and serve with cream, ice cream, or custard.
- NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
- Alternately, fill individual molds and steam for 20-25 minutes.
- Bake remaining cake batter.
Nutrition Facts : Calories 304.2, Fat 11.7, SaturatedFat 2.9, Cholesterol 29.6, Sodium 560.3, Carbohydrate 48.9, Fiber 1.6, Sugar 25.1, Protein 5.4
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STEAMED SYRUP SPONGE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 6
- Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil.
- Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside.
- Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour.
- Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks.
- Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre.
- Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin.
- The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water.
- Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin.
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
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- Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, eggs, brown sugar and butter until the batter is smooth and well combined. Spoon the cake batter into the pudding basin.
- Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding.
- Place the wrapped pudding into a large steamer. (Alternatively, place the wrapped pudding into a large pan, pour in enough boiling water to reach halfway up the sides of the basin, then cover the pan with a lid.)
- To serve, turn the steamed pudding out into the centre of a serving plate. Cut it into slices and drizzle over any remaining golden syrup, to taste. Serve with extra golden syrup and vanilla custard, if using.
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