Cookstr.com

Steamed Currant Pudding

Updated February 23, 2016

Top this warm dessert with créme Anglaise.

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

6 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Time - Text120

Cooking Methodsteaming

CostInexpensive

Challenging

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Equipmentsteamer

Mealdinner, lunch, tea

Taste and Texturebuttery, sweet

Type of Dishpudding

Ingredients

  • 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

Instructions

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.

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