Raspberry Steamed Pudding Recipes

RASPBERRY STEAMED PUDDING

Steps:

• Place sago into a large basin with milk. Cover and refrigerate overnight.
• Next day:Grease and line base of a 6 cup pudding basin. Stir all the remaining ingredients into the sago and spoon mixture into basin.
• Cover securely with 2 sheets of aluminium foil and string. Steam in a large, covered saucepan of almost boiling water for 3 hours or until cooked (keep topping up saucepan with boiling water to come half way up side of basin).
• Serve hot with custard.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
• Stir the dry ingredients together and slowly mix them into the yolks.
• In a separate bowl, whip the whites until stiff then fold them into the batter.
• Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
• To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

RASPBERRY AND WHITE CHOCOLATE STEAMED PUDDING

Steps:

• 1. Grease well and flour 2 quart mold with tight cover.
• 2. Onto piece of waxed paper, sift together flour, soda, baking powder and salt.
• 3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture; beat until smooth. Stir in berries and white chocolate Pour into mold. Cover.
• 4. Place mold in large saucepan; add boiling water to saucepan to come half way up side of mold. Cover saucepan; steam for 1 hour.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

RASPBERRY & COCONUT STEAMED SPONGE

Steps:

• Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
• Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
• Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
• Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
• Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.

QUICK STEAMED PUDDING

Steps:

• Melt butter and golden syrup together and put in bottom of pudding basin.
• Beat all other ingredients to a pikelet/crepe batter and pour into basin.
• In a large pot bring enough water to come halfway up basin to a boil.
• Put uncovered basin in water and place lid on pot.
• Steam for 1/2hour.
• Serve with custard or cream if wished.

STEAMED CRANBERRY PUDDING

Steps:

• Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
• Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
• Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.