Steamed Pudding with Rum Sauce

    2 hours 15 minutes

    Classic, no frills Christmas pudding, rich and easy to make. If you want to be really traditional, include a small coin in the batter but make sure everyone knows to look out for it!


    Queensland, Australia
    4 people made this

    Serves: 8 

    • 1 cup (250ml) boiling water
    • 1 cup raisins, chopped
    • 2 tablespoons margarine
    • 1 1/2 cups plain flour
    • 1/2 cup sugar
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1/2 cup golden syrup
    • 1 egg
    • Rum sauce
    • 125g butter, softened
    • 1 cup icing sugar
    • 1 tablespoon rum

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Butter a 6-cup pudding mold or basin. Pour 1 cup boiling water over the chopped raisins, add the margarine and stir until melted.
    2. Mix the flour, sugar, bicarb soda and salt in a medium bowl. Stir in raisin mixture, golden syrup and egg. Pour into pudding mold. Cover with aluminium foil. Place the mold on a rack in a steamer and pour in boiling water to come halfway up the mold. Cover and simmer over low heat for 2 hours or until a skewer tests clean. Remove from the steamer and let stand five minutes before unmolding.
    3. To make the rum sauce: beat the butter with an electric mixer about five minutes or until smooth. Gradually beat in the icing sugar and rum. Cover and refrigerate one hour before serving with the pudding.

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