Traditional steamed puddings are having a resurgence in popularity as people seek comfort foods from their childhood; it reminds me of my mother’s kitchen on Sunday morning as she prepared Sunday dinner. This steamed pudding is made using breadcrumbs – which takes me back to my childhood as these were used in many steamed sponge puddings – not only is it a way to use up any stale bread, but as a means to make lovely light puddings. Tip – don’t use sliced bread, it is best to use good quality unsliced bread with crusts removed. Ring the changes by adding lime zest rather than orange. We often used orange flower water in dessert recipes, one of my favourites was Yorkshire Curd Tart; a family favourite.
4 tbsp Seville orange marmalade and 1 tbsp Grand Marnier
150 grams shredded suet
150 grams fresh white breadcrumbs (blitz in batches until quite fine)
100 grams golden caster sugar
2 large fresh eggs – lightly beaten
10 ml (1 dessert spoon) orange flower water
1 orange – finely grated zest and juice
4 tbsp Seville orange marmalade
6 tbsp self raising flour
- Butter a 1.5 litre pudding basin, warm the marmalade with the orange liqueur, spoon into the pudding basin; put to one side.
- Put the suet, breadcrumbs and sugar into a baking bowl, toss to combine.
- Put the eggs, orange flower water and orange zest into a jug and whisk until blended, pour into the bowl while stirring until incorporated.
- Measure the orange juice and make up to 70 ml with the milk, stir into the batter with the marmalade. The mixture should be quite stiff.
- Spoon into the prepared basin, cover the a disk of greaseproof paper (pleated in the centre and brushed with butter – put buttered side down). Cover with a disk of foil, pleated in the centre. Secure with fine string around the rim (use a long piece of string to make a handle, simply loop over the pudding and tie at opposite side).
- If not using a steamer, place an upturned sauce or trivet into a large saucepan, put the pudding on top and add enough boiling water to come half way up the bowl side.
- Cover and return to the boil – simmer for 2 hours 30 minutes, topping up with boiling water when necessary.
- Remove from the steamer and take off the paper and foil, run a knife around the inside edge to loosen then allow to rest for 5 minutes.
- Serve with custard or chilled thick pouring cream.