Steamed Puddings

I have always loved steamed puddings right from being a young girl. There is something very comforting about a dessert that takes nigh on 2 hours to steam.

I did a Facebook pole to see which one people would prefer, a Lemon & Ginger or an Orange based one. The Lemon won hands down but I felt guilty so I did one of each.

The problem now is I have an empty house and an intolerance to ginger. I now have these huge puds, including an orange and cranberry one sitting on my kitchen table, so it looks like pudding for tea.

Lemon and ginger
175g S/R flour
175g caster sugar
175g unsalted butter
3 eggs
1 lemon zested and juiced
1 tbsp ground ginger
2 tbsp milk
4 tbsp golden syrup
a little butter to grease the basin

1. In a freestanding machine mix together the flour, butter, sugar, eggs, ground ginger, milk and half of the lemon zest

2. Grease a 2 pint pudding basin and spoon in the rest of the zest, 3 tbsp golden syrup and half of the lemon juice and stir together

3. Spoon the pudding batter into the basin, cover with a disc of parchment and foil

4. Place in either a steamer or in a large saucepan  with a saucer in the bottom to avoid direct contact with the heat, pour in some kettle boiled water to just over half way up the pudding basin.

5. Cover with a lid and steam for 2 hours on a gently heat.

6. Turn out onto a plate and spoon over the tbsp of golden syrup

Orange and cranberry
175g S/R flour

175g caster sugar

175g unsalted butter
3 eggs

1 orange zested, then cut in 2, juice half and cut the other half into segments

1 tsp ground cinnamon (optional) 

2 tbsp milk

50g dried cranberries

4 tbsp golden syrup

a little butter to grease the basin

1. In a freestanding machine mix together the flour, butter, sugar, eggs, ground cinnamon, milk and half of the orange zest, then fold in the cranberries

2. Grease a 2 pint pudding basin and line the bottom with the orange segments, then spoon in the rest of the zest, 3 tbsp golden syrup and juice of half the orange

3. Spoon the pudding batter into the basin, cover with a disc of parchment and foil

4. Place in either a steamer or in a large saucepan  with a saucer in the bottom to avoid direct contact with the heat, pour in some kettle boiled water to just over half way up the pudding basin

5. Cover with a lid and steam for 2 hours on a gently heat

6. Turn out onto a plate and spoon over the tbsp of golden syrup