N-PRIME.COM

Steam Pudding

Graham Christmas Pudding

INGREDIENTS:

For Pudding:

2 eggs

1/2 cup of sweet milk

1/2 cup of molasses

1/2 teaspoon of soda

a lump of butter the size of an egg

1 cup of Graham flour (don't sift)

2 cups of all-purpose flour

1 cup of stoned raisins

1 small teaspoon of salt

1/3 teaspoon cinnamon

1/3 teaspoon cloves

1/3 teaspoon nutmeg

For Hard Sauce:

1/2 cup soft butter

1 1/2 cup sifted confectioners' sugar

1 well beaten egg

a pinch of grated nutmeg

 

PREPARATION:

 

1. Beat two eggs.

 

2. Take one-half cup of milk, one-half cup of molasses, in which dissolve one-half teaspoon of soda. Add a lump of butter the size of an egg, one cup of Graham flour (don't sift) two cups of flour, in which a cup of stoned raisins are well rubbed. Add one small teaspoon of salt. Spice with cinnamon, cloves and nutmeg, one teaspoonful all together. Combine with beaten eggs.

 

3. Then steam for two hours.

 

4. Serve with a hard sauce* of butter and fine sugar creamed together until light and fluffy. Stir in one well beaten egg and grated nutmeg as a finish.

 

Hard Sauce* is a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts. The mixture is then refrigerated until it hardens.

 

A Christmas pudding, just like a good Christmas cake, needs some time for all of the flavors to combine. Some say you should make them as far as 2 months ahead but not really necessary. You can also make it a week or so before but keep in mind that giving it time does make a difference. Before serving, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. Christmas pudding has very good keeping properties.

About the Author

Sandra D. is a blogger and owner of http://www.womensboatshoesbuy.com

can some one give me a steamed ginger pudding recipe please?

Here's one that sounds quite delish and that I will try very soon....

Steamed Pudding Recipe

"This delicious, good old fashioned, Ginger Steamed Pudding Recipe is by courtesy of a dear friend of mine, Joan Greaves. Joan lives in the north of England which tends to get pretty chilly, so hot and substantial English puddings are a regular treat at mealtimes! Topped off with a jug of creamy, hot custard sauce, this dessert is the perfect conclusion to a family lunch party such as Mother's Day, Easter or Thanksgiving.

If you need to make it in advance, this steamed pudding recipe can be cooked, cooled in the basin, and then refrigerated for up to 24 hours. Once required, it can simply be reheated in either a microwave oven or a steamer."

Steamed Ginger Pudding

INGREDIENTS
Serves 4

4oz (110g) butter or margarine at room temperature
4oz (110g) caster sugar
2 medium eggs, beaten
6oz (170g) Self raising flour, sieved
a little milk
3 level teaspoons ground ginger (or heaped teaspoons if you like it really spicy!)

METHOD

* Half fill a steamer pan with water and bring to the boil.

* Grease a 1 1/2 pint (3/4 liter) pudding basin with a little softened butter.

* Put the butter or margarine into a mixing bowl and cream with a wooden spoon until light and fluffy. Alternatively, this can be done in a food processor or mixer.

* Now add the beaten eggs a little at a time beating well between each addition to cream the ingredients.

* Using a metal spoon, slowly fold in half of the sieved flour.

* Combine the ginger with the remaining flour and then carefully fold this in, again with a metal spoon in a slicing action. Add enough milk to achieve a dropping consistency.

* Spoon the mixture into the prepared basin. Cut a piece of greased cooking foil or greaseproof paper and make a pleat in the center to allow for expansion. Use this to cover the pudding basin and secure tightly with a piece of string.

* Put the pudding into the steamer and cover with the lid. Now steam for two and a half hours checking the water occasionally in case it boils dry.

* Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes. Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding. Carefully turn upside down onto a warm serving dish.

* Serve the ginger pudding with custard sauce, softly whipped cream or vanilla ice cream.

UK: Spotted Dick (Steamed Pudding) - Making Pudding