Raspberry Steamed Pudding Recipes

RASPBERRY STEAMED PUDDING

Steps:

• Place sago into a large basin with milk. Cover and refrigerate overnight.
• Next day:Grease and line base of a 6 cup pudding basin. Stir all the remaining ingredients into the sago and spoon mixture into basin.
• Cover securely with 2 sheets of aluminium foil and string. Steam in a large, covered saucepan of almost boiling water for 3 hours or until cooked (keep topping up saucepan with boiling water to come half way up side of basin).
• Serve hot with custard.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
• Stir the dry ingredients together and slowly mix them into the yolks.
• In a separate bowl, whip the whites until stiff then fold them into the batter.
• Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
• To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

RASPBERRY & COCONUT STEAMED SPONGE

Steps:

• Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
• Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
• Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
• Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
• Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.

RASPBERRY AND WHITE CHOCOLATE STEAMED PUDDING

Steps:

• 1. Grease well and flour 2 quart mold with tight cover.
• 2. Onto piece of waxed paper, sift together flour, soda, baking powder and salt.
• 3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture; beat until smooth. Stir in berries and white chocolate Pour into mold. Cover.
• 4. Place mold in large saucepan; add boiling water to saucepan to come half way up side of mold. Cover saucepan; steam for 1 hour.