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.
100g walnuts, broken up
200g self-raising flour
1 heaped tbsp light soft brown sugar
Zest of 1 lemon
150g dates, roughly chopped
2 tbsp black treacle
For the toffee sauce
2 tbsp double cream
½ tsp lemon zest
1 tbsp black treacle
2 tbsp light soft brown sugar
Good glug of whisky
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.
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.
Place all the ingredients for the sauce in a saucepan and heat gently until everything has melted together.
Turn the steamed pudding out onto a serving plate and pour over the hot sauce to serve.