Continuing the theme of autumnal desserts I am pleased to present you with my Pumpkin & Plum Conserve Steamed Pudding. It is my first pumpkin dessert on the blog and definitely not the last.
Plums, apples and pumpkins are like holy trinity of autumnal baking. Check out the autumnal bakes I’ve made so far this season Best Buttery Apple Pie with a Twist and Italian Plum & Almond Cake with Amaretti Crunch .Did I mention Pumpkin & Cinnamon Pull Apart Bread?
Inspired yet again by Great British Bake Off and the “pudding week” I decided to create my own autumnal version of Britain’s famous steamed pudding. I thought that combination of pumpkin puree (check out my guide on how to make your Easy Homemade Pumpkin Puree), mixed spice and damson plum conserve will be simply stunning. I was right! 🙂
Steamed pudding is really easy to make! It may not be the quickest and steaming process requires some supervision but preparation of the sponge batter itself couldn’t be simpler. All you need is equal amount of self-raising flour, sugar, butter and eggs and the topping and flavourings of your choice. Bit of mixing, equipment prep and you’re on your way to pudding heaven.
Equipment, Preparation & Steaming !
When it comes to getting your pudding wrapped for steaming it’s actually not that difficult. Once you’ve prepared your sponge batter and all is ready to go you will need rather large piece of baking paper and aluminium foil. Put foil on top of the paper and fold a large pleat in the middle of both which will allow pudding to expand as it cooks. Lay both paper and foil on top of your basin and secure with a string or a strong thread. Make sure you tie it really well not to allow any water into the pudding basin itself. Done!
The whole steaming process might seem a bit daunting at first but it really isn’t. All you need is rather large pot with tightly fitting lid (I use my old trusty stock pot), some sort of steaming rack or trivet or simply a small saucer turned upside down. That’s it! All you need to do now is to put your pudding on your steaming rack, and fill the pot with boiling water half way up the sides of the pudding. Don’t forget to make a cuppa while you’re at it! 😉 Pop the lid on, put the pot on a medium heat (which you turn down to low once water comes to boil again) and let it simmer for 2 hours. Check the water level now and again as it might need topping up.
One last thing you need is patience but that will be rewarded I promise! 🙂
It is so extremely satisfying to see your pud emerging from the basin after two hours of steaming. It looks really pretty and smells j just divine! I think it is a perfect post Sunday lunch pud with compulsory lashings of custards in our house! I really hope you give this one a go.
Pin For Later!
I’m sharing my Pumpkin & Plum Conserve Steamed Pudding with the following pages:
Baking Crumbs hosted by Angela over at Only Crumbs Remain.
The Great Bloggers Bake Off 2017 hosted by Jenny at Mummy Mishaps
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Simple and in Season hosted by Katie at Feeding Boys