Classic British Steamed Pudding

Ingredients

• 1 cup (225g) all-purpose flour 1 cup (225g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt
• Butter or cooking spray, for greasing Butter or cooking spray, for greasing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (12g saturated)
• Carbohydrates: 43g (25g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the eggs, one at a time, beating well after each addition.
3. 3.
   Stir in the orange zest, cinnamon, and nutmeg.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Grease a pudding basin with butter or cooking spray, ensuring the entire surface is coated.
7. 7.
   Pour the batter into the prepared pudding basin, filling it about three-quarters full.
8. 8.
   Cover the basin with a double layer of greased parchment paper or aluminum foil, securing it tightly with kitchen twine.
9. 9.
   Place the pudding basin in a large pot or steamer basket, and add enough boiling water to reach halfway up the sides of the basin.
10. 10.
    Cover the pot with a lid and steam the pudding over medium-low heat for 2 hours, ensuring the water doesn't boil dry. Add more boiling water if necessary.
11. 11.
    Once cooked, carefully remove the pudding basin from the pot and let it cool for a few minutes.
12. 12.
    Remove the parchment paper or foil, and invert the pudding onto a serving plate.
13. 13.
    Serve the Classic British Steamed Pudding warm, accompanied by a generous drizzle of homemade custard or a dollop of whipped cream.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue. Use a fine grater or a zester to obtain the zest, being careful not to include the bitter white pith.

Tips & Tricks

• To enhance the flavor, you can soak some raisins or currants in orange juice or rum and add them to the batter before steaming.
• For a boozy twist, you can substitute a portion of the water used for steaming with your favorite liqueur, such as brandy or dark rum.
• Make sure the water in the pot or steamer doesn't touch the bottom of the pudding basin to prevent the pudding from becoming soggy.
• If you don't have a pudding basin, you can use a heatproof bowl or a deep cake tin lined with parchment paper.
• Leftover steamed pudding can be stored in the refrigerator for up to 3 days and reheated by steaming or microwaving individual portions.

Serving advice

Serve the Classic British Steamed Pudding warm to fully enjoy its comforting flavors and tender texture. Drizzle each portion generously with homemade custard or top it with a dollop of freshly whipped cream for a delightful creamy contrast.

Presentation advice

To present the Classic British Steamed Pudding beautifully, carefully invert it onto a serving plate, allowing the golden-brown exterior to be showcased. Dust the top with a sprinkle of powdered sugar for an elegant touch. Garnish with a sprig of fresh mint or a twist of orange zest for a pop of color.