Steamed Syrup Pudding Food

STEAMED SYRUP PUDDING

Steps:

• Pudding:.
• Grease a 4 cup pudding basin.
• Sift flour.
• Beat butter and sugar well until creamy in texture.
• Add eggs one at a time beating well between each one.
• Fold in 1/4 of the flour, 1/4 of the milk and continue till all flour and milk is used. Mixture should be at a dropping consistency.
• Put mixture into greased pudding bowl. Cut and grease a circle of baking paper that will cover pudding bowl, put grease side down put lid on or cover with 2 layers of aluminum foil and tie around the bowl.
• Put pudding bowl into a saucepan of boiling water (make sure water comes 1/2 way up the pudding bowl) and gently simmer for 1 1/2 hours. Check occasionally to make sure water does not go too low.
• When cooked test with a skewer (should come out clean). Turn onto plate and cut to serve.
• Pour a little of the syrup on slice, then hot custard if having.
• Syrup:.
• Combine golden syrup and honey in a microwave container and heat in microwave to combine OR.
• Combine golden syrup and honey in a heat proof container and sit container in a small pot of simmering water stirring to combine and melt to a runny consistency.

QUICK STEAMED PUDDING

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.

STEAMED GOLDEN SPONGE PUDDING

Steps:

• In a food processor or mixing bowl mix the butter or margerine and caster sugar until light and fluffy.
• Gradually add the beaten eggs until throughly mixed and then add the self raising flour and baking powder until mixed through.
• Grease a large pudding basin with margerine or butter. Pour in golden syrup until it comes halfway up the sides. Pour in the sponge mixture. Cover the bowl with aluminum foil and tie with string. Make two holes in the foil. Cover the saucepan with a lid.
• Put the bowl into a large saucepan and fill with water. Put the saucepan onto a stove and bring up to the boil. Turn down the heat so that it is simmering. Keep checking the water levels and do not allow to boil dry. If necessary pour more water in until halfway up the saucepan. Cook for about 1 hour to 1 and half hours. The pudding is cooked when a skewer inserted into the pudding comes out clean.
• Remove the foil, and scrape around the bowl. Place a flat plate on top of the basin and invert.Take care when doing this. Serve with cream or custard.

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.