30 December 2013

Individual steamed puddings

One of my Christmas presents was this set of silicone tea cups, designed to hold cupcakes. I don't often make cupcakes, but it occurred to me that they'd be good for making individual steamed puddings - and at this time of year I make a lot of those. It's compulsory to eat steamed puddings when it's this cold.

This quantity makes four little cupcake puddings - one is not really enough to make a satisfying dessert, but if you've already had a big main course, it is nice as a 'sweet nothing' afterwards. Two would be perfect (I just have to persuade the children to leave home...).


75g/3oz butter
75g/3oz sugar
1 egg
75g/3oz flour (I used a mixture of wholemeal and white)
1 tsp baking powder
1-2 tbsp milk
4 teaspooons golden syrup or jam

Beat the sugar into the butter until creamy, add the egg and mix well, then stir in the flour and baking powder. If the mixture is very stiff, add milk to loosen it up a bit - it should drop off a spoon if you tap it against the side of the bowl.

Grease the cases with butter or oil and put a teaspoon of syrup or jam in the bottom of each one. Spoon the pudding mixture into the cases (muffin cases would work here, too) and place them in the top of a steamer.

I cut some parchment paper to fit the steamer basket and put that over the cups to stop water dripping into them. You could use foil instead.

Steam the puddings for 40 minutes until cooked through.You can eat them in the cups or turn them out onto plates or saucers and add some cream or ice cream.

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