Steamed Pudding Recipe

From episode 4 (season 1) of The Fabulous Baker Brothers.

Steaming does take a while, but the results are unrivaled. We topped ours with a rich sticky toffee sauce for the perfect British pud.

Serves 6


  • 100g walnuts, broken up

  • 200g self-raising flour

  • 1 heaped tbsp light soft brown sugar

  • 1 egg

  • Zest of 1 lemon

  • 150g dates, roughly chopped

  • 75g suet

  • 2 tbsp black treacle

  • 200ml milk

  • For the toffee sauce

  • 2 tbsp double cream

  • 175g butter

  • ½ tsp lemon zest

  • 1 tbsp black treacle

  • 2 tbsp light soft brown sugar

  • Good glug of whisky


  1. Put the walnuts into a bowl with the dates, self-raising flour, suet, sugar, treacle, egg, milk and lemon zest. Mix it all together then pour into a 1½ pint buttered pudding basin.

  2. Put a greaseproof paper disk on top and wrap the whole thing in cling film. Put an upturned saucer into the bottom of a big pan, put the pudding on top and fill to half way with boiling water. Cover and heat the water until simmering, then allow to simmer and steam gently for 2 hours.

  3. Place all the ingredients for the sauce in a saucepan and heat gently until everything has melted together.

  4. Turn the steamed pudding out onto a serving plate and pour over the hot sauce to serve.