: expr:class='"loading" + data:blog.mobileClass'>

Steamed Puddings

I have always loved steamed puddings right from 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 and 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 and have this huge pud and now 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