Steamed pudding

Steamed pudding

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  • 6
  • Easy
  • 35 minutes
  • 2½ hours
  • Nederburg Winemaster's Reserve Special Late Harvest 2013


  • 175 g butter
  • 175 g caster sugar
  • 3 free-range eggs
  • 1 t vanilla extract
  • 175 g self-raising flour
  • 1 T milk
  • 1 t lemon zest
  • 160 g raspberry jam
  • 1 cup mascarpone, cream or custard, for serving

Cooking Instructions

Bring a saucepan containing 5 cm water to a simmer. Cream the butter and sugar until pale and fluffy.

Add the eggs and vanilla and whisk. Fold in the flour, milk and lemon zest to form a batter.

Grease a heatproof bowl that is large enough to fit inside the saucepan. Spoon the raspberry jam into the bowl, then carefully pour in the batter. Place a piece of foil over the bowl, top with a double layer of wax paper and secure with a piece of string.

Place an empty bowl into the simmering water, bottom up. This will form a barrier between the pudding and the direct heat of the water.

Place the pudding onto the bowl inside the saucepan and cover with a lid. Steam for 2½ hours, or until a skewer inserted comes out clean.

Turn the pudding out onto a serving dish and serve with mascarpone, cream or custard.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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