Grandma’s old-fashioned steamed pudding is a winter delight. Slow-cooked until warm and soft with a touch of sweetness from Rhodes Quality Apricot Jam.
- 45 ml (3 Tbsp.) Rhodes Quality Apricot Jam
- 175 g butter, softened
- 175 g light brown sugar
- Zest of 1 lemon
- 3 large eggs
- 175 g self-raising flour, sifted
- 30 ml (2 Tbsp.) milk
- 30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
- 45 ml (3 Tbsp.) sugar
- 500 ml (2 cups) milk, divided
To serve: Rhodes Quality Peach Halves in syrup, drained
- Gently melt the Rhodes Quality Apricot Jam and pour into the bottom of a pudding bowl that has been sprayed with non-stick spray.
- Set aside to cool.
- Beat the butter and sugar together until light and fluffy.
- Add the lemon zest.
- Beat in the eggs one at a time.
- Fold in the sifted flour.
- Fold in the milk.
- Spoon the batter onto the top of the jam on smooth out the top.
- Cover the pudding basin with a baking paper, making a pleat in the centre to allow the pudding to rise.
- Tie the paper securely with string.
- Place the pudding bowl onto a saucer in a large saucepan.
- Pour in enough boiling water to come halfway up the side of the pudding bowl.
- Place a lid on the saucepan and place over a low heat such that the pudding can steam gently for approximately 90 minutes, or until the centre of the pudding is firm to the touch.
- In the meantime, prepare the custard by mixing Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency.
- Set aside.
- Remove the saucepan from the heat, remove the lid and allow to stand for 10 minutes.
- Remove the baking paper and turn the pudding out onto a serving dish.
- Serve with custard and Rhodes Quality Peach Halves.