For Easter dinner, I wanted to make a fruity pudding that incorporated fresh produce. The organic blackberries at the store looked yummy, so there you have it—a blackberry steamed pudding!
Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 1-2 ltr pudding basin.
INGREDIENTS (Pictured above in first photo)
Sponge:
INSTRUCTIONS
Lightly grease a 1.5 - 2 liter pudding basin.
Cream butter and sugar. Add well-beaten eggs and mix well.
Sift flour, then measure. Together, sift flour, baking powder, and salt. Add alternately with milk to butter mixture. Place blackberries and the extra sugar in the basin. Place batter on top of berries.
Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the filled pudding basin on a small plate in a large pot, pouring in enough water to come halfway up the basin. Steam for 1 hour 30 mins approximately.
Tips:
Make the sauce, which you'll serve warm: Add blackberries, sugar, and water to saucepan. Simmer 5–8 minutes. Stir in lemon juice. Optional: Add cornstarch slurry (3 g cornstarch + 10 g water). Simmer 1–2 minutes until thickened
Gently tip steamed sponge on a plate. Serve sauce warm over slices of the sponge.
INGREDIENTS (Pictured above in first photo)
Sponge:
- 28 g butter
- 200 g sugar
- 100 g egg (2 large eggs)
- 240 g flour
- 8 g baking powder
- 6 g salt
- 120 g milk (I used almond milk)
- 220 g blackberries
- 20–30 g sugar for berries (to taste)
- 300 g crushed blackberries
- 100 g sugar (adjust to taste)
- 60 g water
- 15 g lemon juice
- 3 g cornstarch (to thicken, if necessary)
INSTRUCTIONS
Lightly grease a 1.5 - 2 liter pudding basin.
Cream butter and sugar. Add well-beaten eggs and mix well.
Sift flour, then measure. Together, sift flour, baking powder, and salt. Add alternately with milk to butter mixture. Place blackberries and the extra sugar in the basin. Place batter on top of berries.
Cover the basin with lid or foil to stop steam escaping, secure with string around the top of the basin making a handle for lifting out of pan when cooked.
Set the filled pudding basin on a small plate in a large pot, pouring in enough water to come halfway up the basin. Steam for 1 hour 30 mins approximately.
Tips:
- Keep water gently simmering, not boiling hard
- Check water level every 20–30 minutes
- Add hot water only (not cold)
- Keep lid tightly covered (this matters a lot for steaming)
Make the sauce, which you'll serve warm: Add blackberries, sugar, and water to saucepan. Simmer 5–8 minutes. Stir in lemon juice. Optional: Add cornstarch slurry (3 g cornstarch + 10 g water). Simmer 1–2 minutes until thickened
Gently tip steamed sponge on a plate. Serve sauce warm over slices of the sponge.