Saturday, 17 June 2017

Apple and Blackberry Steamed Sponge Pudding

I have always loved the look of a steamed pudding.  I think that it is a dessert that should be bought back, something our families would enjoy.  I saw this on the BBC Food site and wanted to give it a go.  

I looked at pudding bowls and wow they are either cheap or expensive.  I had a look at the Bendigo Pottery site, Mum had some of this when I was growing up and it is well made and reasonably priced and they have a lovely range.

200 gm blackberries
150 gm butter, room temperature
150 gm caster sugar
zest of one lemon
3 eggs, lightly beaten
175 gm self raising flour
300 gm apple, chopped

In the bottom of your pudding bowl place a small circle of baking paper.  On this place your blackberries, frozen is fine.

Lightly beat your eggs and set aside.

In your stand mixer beat your butter, zest and sugar until light and fluffy.

In thirds alternately add your dry ingredients and eggs until just combined.

Peel and chop your apples to cm size pieces.  Fold the apple through the pudding batter.

Fill your pudding bowl,  give it a light tap on the bench to make sure the mix settles.

Lay a piece of foil and baking paper together on your bench and pleat together.

Place your foil, paper over the pudding bowl and tie string around and over to secure the foil.  The string over acts as a handle to lift the bowl in and out of your steamer.

In a large saucepan place boiling water to halfway up the sides of your pudding bowl.  If you have a "pasta" pot with the colander insert the is a good one to use, if not put a saucer upside down in the bottom for the pudding bowl to sit on.  Place the lid on the pot and allow to simmer for 1 1/2 hours to 2 hours, mine took closer to 2 hours.  

Keep an eye on the water level to ensure your pot doesn't boil dry.

To test if cooked, insert a skewer into the top, through the foil, if it comes out clean its cooked.

You can serve hot or warm with custard or ice cream and a warm blackberry sauce.

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