The Daring Bakers Make English Steamed Pudding! | The Gingered Whisk: The Daring Bakers Make English Steamed Pudding!

Tuesday, April 27, 2010

The Daring Bakers Make English Steamed Pudding!

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
This month's Daring Bakers Challenge was exactly that - a challenge! Not because the recipe was hard, because in fact this was one of the simplest recipes I have ever made. What made this challenge so challenging for me was the fact that this recipe was supposed to be made with Suet. For those of you that do not know, suet is basically the raw fat found around the kidneys and liver of cattle - its thick and white and crumbly. I like to try and follow the recipes as much as possible, but I wasn't able to find any suet in my area (darn....haha). I did search a little harder for suet alternative, but couldn't find that, either, so I used some Crisco! 
I decided to stay away from the steak and kidney puddings and go straight for the sweet desserts! One of my favorite flavor combinations is lemon and blueberry, and I figured it would definitely lend itself to this!

I started my pudding off by simmering some blueberries, sugar and lemon juice until the blueberries were soft. I placed these in the bottom of the pan. To the standard recipe (below) I added a dash of cinnamon, a splash of vanilla extract, some lemon curd, the juice from 1/2 a lemon, and lemon zest.

I didn't have a traditional steaming pot, so I used a small cheesecake pan that I have and propped it up in a saucepan with some rolled up balls of aluminum foil. I was really worried that my pudding would leak out of the removable bottom portion of the pan, or the boiling water would sneak in and ruin the pudding. So instead of filling up the pan halfway with water, I only filled to just below the bottom of the pan.

Surprisingly, amazingly, the pan was perfect! The pudding stayed in, the water stayed out, and everything slid out absolutely perfectly!!!

I topped my pudding off with a simple lemon sauce - half a stick of melted butter, the zest and juice from a lemon and 1.5 cups of powdered sugar. It was perfect!! This tasted nothing like what I thought it would - it was a very moist cake with a delicate flavor. I really liked it, and it was so simple to make, I just might have to do it again!!!
Steamed Suet Pudding, sponge type.
(100 grams/4 ounces) All-purpose flour
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(100 grams/4 ounces) breadcrumbs
(75 grams/3 ounces) Caster sugar
(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
(1) large egg
(6 to 8 tablespoons) Cold milk
1. Sift flour, salt and baking powder into bowl.
2. Add breadcrumbs, sugar and suet.
3. Mix to a soft batter with beaten egg and milk
4. Turn into a buttered 1 litre/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours (mine was done at 2 hours 15 minutes). You can tell when it is done when the top springs back after being lightly touched, or when a toothpick inserted into it comes out cleanly. Make sure to check the water level every so often and add more to keep both your pot and your pudding from burning. I added a little bit of water every 15 minutes or so.
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.


  1. Hi Jenni,
    Yours looks so good. I think I will have to give mine another go - and use butter instead. You have a lovely blog, I will be popping back very shortly to have a good look through. Thanks for your comment on my steamed pudding.

  2. Great minds think alike! I made a blueberry w/lemon pudding too. Yours looks delicious! :)

  3. The blueberry topping works so wonderfully with looks and I imagine taste too. Great job with the challenge.


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