Steamed Currant Pudding
Top this warm dessert with créme Anglaise.
Prepare ahead: The cooked pudding can be refrigerated for up to 2 days; reheat before serving.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time1 min
Cooking Time - Text120
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Mealdinner, lunch, tea
Taste and Texturebuttery, sweet
Type of Dishpudding
- 1 2/3 cups all-purpose flour, plus more for shaping
- 1½ tsp baking powder
- 4 oz (115g) shredded cold suet, shortening, or butter
- 1 cup dried currants
- ½ cup fresh bread crumbs
- ½ cup sugar
- Finely grated zest of 1 lemon
- ½ cup whole milk, plus more as needed
- Hot créme Anglaise
Sift the flour and baking powder together into a bowl. Stir in the suet, then the currants, bread crumbs, sugar, and lemon zest. Stir in the milk, adding more, if needed, to make a soft dough similar to biscuit dough.
Turn the dough onto a lightly floured surface, and shape into a log about 6in (18cm) long. Lightly butter a 12in (30cm) sheet of aluminum foil. Place the log at one end of the foil, and roll it up. Twist the ends closed to make a packet that resembles a party favor.
Place a steamer rack in a large saucepan and add enough water to clear the rack. Bring to a boil. Place the foil packet in the steamer. Cover and steam over medium-low heat for about 1½ hours, until the pudding is cooked through.
Transfer to a platter, remove the foil, and slice. Serve hot, with créme Anglaise.
2008 Dorling Kindersley