Mauritian Steamed Pudding

Ingredients

In this Mauritian adaptation of the British Steamed Pudding, we incorporate the vibrant flavors of Mauritius. The original British recipe is enhanced with tropical fruits like pineapple and coconut, which add a refreshing twist to the traditional dessert. Additionally, we use Mauritian spices such as cinnamon and nutmeg to infuse the pudding with warm and aromatic flavors, giving it a unique Mauritian touch. We alse have the original recipe for Steamed Pudding, so you can check it out.

• 1 cup (200g) all-purpose flour 1 cup (200g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120g) crushed pineapple, drained 1/2 cup (120g) crushed pineapple, drained
• 1/4 cup (20g) desiccated coconut 1/4 cup (20g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, whisk together the milk, vegetable oil, and vanilla extract.
3. 3.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. 4.
   Fold in the crushed pineapple and desiccated coconut.
5. 5.
   Grease a pudding basin or a heatproof bowl with butter or cooking spray.
6. 6.
   Pour the pudding batter into the prepared basin, filling it about 3/4 full.
7. 7.
   Cover the basin tightly with a lid or aluminum foil.
8. 8.
   Place the basin in a steamer or a large pot with a steamer basket.
9. 9.
   Fill the pot with enough water to reach halfway up the sides of the basin.
10. 10.
    Cover the pot and steam the pudding over medium heat for about 1 hour, or until a toothpick inserted into the center comes out clean.
11. 11.
    Carefully remove the pudding from the steamer and let it cool for a few minutes.
12. 12.
    Invert the pudding onto a serving plate and remove the basin.
13. 13.
    Serve the Mauritian Steamed Pudding warm, drizzled with caramel sauce or topped with vanilla ice cream.

Treat your ingredients with care...

• Crushed pineapple — Make sure to drain the pineapple well to remove excess liquid, as it can affect the texture of the pudding.

Tips & Tricks

• For a more intense coconut flavor, you can substitute the desiccated coconut with coconut flakes.
• Serve the pudding warm for the best taste and texture.
• If you don't have a steamer, you can use a large pot with a steamer basket or improvise by placing a heatproof bowl on a rack inside a pot with a tight-fitting lid.

Serving advice

Serve the Mauritian Steamed Pudding warm, either on its own or with a drizzle of caramel sauce. For an extra indulgence, top it with a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, you can dust the top of the pudding with powdered sugar or garnish it with a sprinkle of toasted coconut flakes.