When I think of steamed pudding I think of cold winter days or Christmas and lots of heavy fruit. This steamed pudding is much lighter than a traditional steamed pudding and incredibly yummy.
It's also extremely easy to make. You obviously need to plan ahead a bit as it does take 2 to 2 1/2 hours to cook but it's one of those recipes you can just get it started and forget it.
It also has a lovely crunchy, nutty topping.
Pudding basins or steamers can be found easily in New Zealand, in second hand shop or new. I found it incredibly difficult to find one in Canada and in fact, they had no idea what I was even talking about. This is what I wanted.
I ended up buying this stainless steel basin from No Frills and it cost about $4. If you can't find a pudding steamer like the one above, or just don't want to buy one, you can make your own using a bowl. Make sure it as a good lip at the top so the string doesn't slip off. This is the one I used.
1 tablespoon melted butter (or substitute)
1 tablespoon golden syrup*
1/4 cup chopped walnuts
100g melted butter (or substitute)
2 cups of peeled and grated carrot
1 cup of brown sugar
1 cup gluten free flour mix
1 teaspoon guar gum
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
You will also need a pudding basin, some greaseproof paper and some cotton string.
Grease the pudding basin (see notes below).
Mix the topping ingredients together and put it in the bottom of the basin. Hint, grease the spoon before putting it into the golden syrup so it doesn't stick to the spoon.
In a medium sized bowl mix together with a fork the melted butter, carrots, egg and brown sugar.
Add the dry ingredients and mix well.
Pour the mixture into the pudding basin on top of the topping. DO NOT mix in the topping.
Cover the top of the bowl with parchment baking paper and tie around just under the lip with string. Cotton string is best as it won't be affected by the heat.
Put the basin into a large pot. Push the basin to one side and add enough water to come half way up the sides of the basin. Put the lid on the pot. Bring the water to the boil then turn down to a simmer.
Simmer for 2 - 2 1/2 hours, checking on the water level occasionally and topping it up if necessary. Check the pudding with a skewer (through the paper is fine) and when it comes out clean the pudding is cooked.
Carefully remove from the water, remove the paper and run a knife around the sides of the basin. Place the serving dish on top of the basin and up end.
Hi, my name is Carol Karl. I live in little old New Zealand. My family and I strive to live the most ‘real’ life we can – by that I mean that we eat real food, we live real lives and just generally be our most authentic selves.
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