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How to Make Steamed Puddings
BraydenFerrier New South Wales, Australia
- 3 tablespoons golden syrup
- 1 tablespoon black treacle
- 1 teaspoon baking powder
- 175g self-raising flour
- 175g softened butter
- 175g light brown sugar
- 3 large eggs
Preparation:20min › Cook:2hours › Ready in:2hours20min
- Butter the dish to make it non-stick.
- Add in the 3 tablespoons of golden syrup into the dish.
- Find yourself a large mixing bowl and sift the flour and baking powder into it, slowly adding the softened butter, sugar, eggs and black treacle while constantly mixing slowly.
- Now use an electric hand whisk and beat the mixture for approximately 2 minutes or until it is thoroughly blended through making a very smooth texture.
- Use a spoon to put the mixture into the dish and level the top of the mixture by using the back of the spoon.
- Place a sheet of aluminium foil over greaseproof paper and in the centre make a pleat.
- Place this sheet on top of the pudding with the aluminium foil side facing away from the pudding.
- Pull the sheet down by the sides and finally tie a string around it (ensure that you tie the string over the top as well as onto the sides thus making yourself a handle for ease of lifting it up).
- If there is any excess paper left around, trim it with a pair of scissors.
- Steam the pudding for approximately 2 hours.
- Check once in a while to ensure that the water level is at least halfway through (as close to the halfway mark as possible).
- Once the pudding has finished steaming, loosen it all around by using a palette knife.
- The trick to serve steamed puddings is to invert it quickly onto a warmed plate.
- To serve, warm up the syrup and pour it all over the top of the pudding before placing at the table.
- Compliment your pudding with chilled custard.
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