Basic steamed pudding mixture

Recipe from: 6/1/1997 12:00:00 AM
Ingredients 5
Servings 6


  • 230
    soft butter
  • 250
    castor sugar
  • 2
    vanilla essence
  • 4
    extra-large eggs
  • 400
    self-raising flour


± 2 hours
Spray a 1-litre glass mixing bowl with nonstick spray and line the base with baking paper. Cut out a large square piece of baking paper to fit on top of the glass bowl. Make a fold down the centre of the paper and set aside. Tear off a long sheet of aluminium foil and fold into a long thin strip (to use as a handle to lift the glass bowl out of the saucepan). Cream the butter until light and fluffy. Add small quantities of the castor sugar while beating continuously. Add the vanilla essence and mix well. Add the eggs one by one, mixing well after each addition. Sift the self-raising flour and add. Mix. Prepare any 1 of the variations given, add to the basic mixture and turn into the prepared glass bowl. Loosely secure the square piece of baking paper on top of the glass bowl with a piece of string. Place an upturned saucer in the base of a large saucepan. Place the strip of aluminium foil in the saucepan so 2 equally long ends hang over the rim of the saucepan. Place the glass bowl on top of the saucer, ensuring that the aluminium foil strip is under the glass bowl. Fill the saucepan halfway with hot water and cover with a sheet of aluminium foil. Bring to the boil, reduce the heat and simmer for 2 hours. Replenish the water occasionally, if necessary, to prevent the saucepan from boiling dry. Remove the aluminium foil lid and carefully lift out the glass bowl using the aluminium foil handle. Remove the string and baking paper and leave the pudding to cool slightly. Turn out on to a serving platter and serve with custard, cream and ice cream. Serves 6-8.

Read more on: steam  |  eggs

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