RASPBERRY STEAMED PUDDING
Tim makes delicious hand shaped bread and cakes in the heart of the north downs.
- 180g baking margarine
- 180g caster sugar
- 180g self raising gluten free flour
- 3 eggs
- 4 tablespoons of Raspberry preserve
- Put some water in a hob top steamer and place on medium heat.
- Mix everything apart from the Raspberry preserve together until well combined.
- Use a 2 pint pirex pudding bowl and spoon in the Raspberry preserve at the bottom.
- Gently pour cake batter on top and cover with a piece of grease proof paper securing with an elastic band. Wrap the dough in wax paper or cling film and refrigerate for 1-2 hours.
- Place in steamer and leave for 1 and a half hours checking with a cocktail stick to see if it’s cooked.
- Remove from steamer and cool for 20 minutes before running a palate knife round the inside to loosen and turning out onto a plate.
- Serve with custard, cream or ice cream. Can be made non gluten-free as well by simply swapping flour to normal self raising.
Steamed pudding: a history
Steamed pudding has a storied past, originating from ancient methods and eventually becoming a cherished dessert in British culinary culture. Its rise to popularity began in the 17th century and has endured to this day with a wide array of flavours and regional variations.