On Christmas day reheat the pudding (in portions) gently in the microwave or return to a pot of water for 1 hour to warm the entire pudding through to the centre. Put the smaller round of paper on the base. A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty! Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. https://www.bbc.co.uk/food/recipes/traditional_christmas_38771 A classic that every Christmas table should have. Subscription offer: save 44% and receive a brand-new cookbook, Chocolate-orange steamed pudding with chocolate sauce, The ultimate makeover: Sponge pudding & custard, Sticky rhubarb & strawberry sponge pudding, Sloe gin & fruit sponge puddings with custard, Steamed vanilla sponge with butterscotch sauce & custard, Chocolate pudding with spiced berry syrup. Remove the foil and paper and invert the pudding onto a serving plate. Suet can be used instead of melted butter. A warm sponge pudding is the ultimate comfort food. It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature. A dark and fruity stout brings out the flavour of dark chocolate in Diana Henry's simple steamed pudding. Tie a handle around it for ease of removing. 3. Trace around the top and base of a 1.375 litre (48 fl oz/5 1/2 cup) pudding basin onto non-stick baking paper, then cut out both rounds. Place a small trivet or heatproof saucer in a saucepan large enough to hold the basin. By Gary Rhodes, An irresistibly tipsy passion fruit and Cointreau-laced pud that steams in half the time of a traditional Christmas pudding. Stir through the breadcrumbs. https://www.goodfood.com.au/recipes/steamed-christmas-pudding-20130725-2qlgl Before storing the pudding ready for re-steaming, recover with a fresh sheet of foil and paper as before. Make ahead and simply steam the puds to reheat on the big day. RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Media. 5. Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard, A classic treat, and impressive to boot, looks beautiful served at a dinner party. After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely. Place the dried fruit, peel, carrot, apple, zest and almonds in a large heatproof mixing bowl. Grease the basin with the extra butter. A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard! Reduce the heat to low and cook for 5 hours, checking every hour and topping up the boiling water as needed. Spoon the pudding mixture into the basin, smooth the surface and cover with the larger round of paper. It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature. Mix all of the ingredients together and place in a well greased 2 pint pudding bowl. Steamed chocolate, stout & prune pudding 2 ratings 5.0 out of 5 star rating A dark and fruity stout brings out the flavour of dark chocolate in Diana Henry's simple steamed pudding. allrecipes.co.uk/how-to/47/how-to-steam-christmas-pudding.aspx If you're concerned about the calorie count or want to make a lighter pudding, use half the quantity of suet. Bring the water to the boil and then reduce to a very gentle simmer. Indulge with sticky toffee, chocolate, vanilla or fruit-packed treats. Steam for six hours, making sure that the water does not boil off. This is a very simple recipe and will be simply delicious if you just continue to top it up for the next few weeks with lots of whiskey or brandy.". When cold, re-cover as before with fresh paper and store till needed. (“Bring us some figgy pudding!”) For wealthy Brits, steamed puddings were lavish affairs, loaded with eggs, butter, spices and even brandy. Edward Hayden is best known for his popular cookery slots on TV3's Ireland AM. Cover with a disc of parchment paper and then a tightly fitting lid. Enjoy on Burns night with a wee dram and custard or ice cream to serve, Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce - keep in the freezer for a last-minute pud, Angela's pud has half the fat of the classic recipe, but all the flavour, with a layer of seasonal fruit, This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion, MasterChef finalist Tim Kinnaird's boozy pud is one Christmas treat that's just for the adults, A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm, We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite, This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding, These cute oven-steamed puds with nutmeg custard are almost like blonde Christmas puddings, Cook these steamed sponge puddings in small, sturdy ramekins and serve in little china cups when entertaining, Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud, James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party, These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family, This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave, Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit, These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds. Heat the brandy in a small saucepan until warm, then pour over the fruit mixture, mix to combine and set aside for 20 minutes. Our second cookbook New Classics is out now. Stir through the grated butter. 110 g (3 3/4 oz) fresh dates, pitted and chopped, 120 g (4 1/4 oz/ 2/3 cup) sultanas (golden raisins), 55 g (2 oz/ 1/3 cup) mixed peel (mixed candied citrus peel), 110 g (3 3/4 oz) coarsely grated, peeled apple, 110 g (3 3/4 oz/1/2 cup, firmly packed) dark brown sugar, plus 1 tablespoon, extra, 120 g (4 1/4 oz) chilled unsalted butter, grated, 110 g (3 3/4 oz/3/4 cup) plain (all-purpose) flour, 100 g (3 1/2 oz) fine breadcrumbs, made from day-old white bread, Rich brandy sauce or pouring custard, to serve. Remove the basin from the pan. Hayden is a regular cookery columnist in Woman's Way and his recipes and cookery features have appeared in numerous national publiciations, including the Irish Independent, The ... © RTÉ 2020. RTÉ is not responsible for the content of external internet sites. The Christmas pudding is very simple to make. This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave. This one, laden with both fresh and dried fruit, flavoured with orange and spices, and based on breadcrumbs, won't disappoint. Magazine subscription – save 44% and get a cookbook of your choice. 2. Meáin Náisiúnta Seirbhíse Poiblí na hÉireann. Cover with a tight-fitting lid and bring to the boil over medium heat. Place the pudding bowl into a large sauce pan half filed with water. 1. If you have the time you could soak the fruit with the stout or Irish whiskey for one or two days before making the actual pudding.