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steaming English, European
Steamed Currant Pudding Recipe-1457

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Top this warm dessert with créme Anglaise.

Yield:  4-6 servings
Prep time: 15 Mins
Cooking time: 1½–2 Hrs


  • 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


1. 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.

2. 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.

3. 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.

4. Transfer to a platter, remove the foil, and slice. Serve hot, with créme Anglaise.


Prepare ahead: The cooked pudding can be refrigerated for up to 2 days; reheat before serving.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 6 servings, but does not include the hot créme Anglaise. For nutritional information on hot créme Anglaise, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

477kcal (24%)
133mg (13%)
1mg (2%)
10mcg RAE (0%)
2mg (1%)
199mg (8%)
5g (27%)
21g (32%)
3mg (16%)

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